Ingredients
1 tablespoon canola oil2 celery ribs, chopped2 medium carrots, chopped1 medium onion, chopped8 cups reduced-sodium chicken broth1/2 teaspoon dried basil1/4 teaspoon pepper3 cups uncooked whole wheat egg noodles (about 4 ounces)3 cups coarsely chopped rotisserie chicken1 tablespoon minced fresh parsley
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
