2 tbsp olive oil
2 cups chicken, cooked and diced (leftover or rotisserie works great)
2 carrots, peeled and sliced crosswise
2 stalks celery, sliced crosswise
1 medium onion, finely diced
3 tbsp Versatile Veggies or Perfect Steak
4 quarts chicken stock
2 cups wide egg noodles
Salt and pepper to taste
Drizzle olive oil in a heavy pot over medium heat. Add the carrots, celery and onion to the pot. Cook the vegetables for 3 to 4 minutes or until they just start to become tender. Add the chicken, chicken stock and seasoning. Stir until combined.
Raise the heat to bring to a gentle boil. Simmer for 10 minutes. Add the noodles (uncooked). Simmer for an additional 10 minutes. Serve hot.
Note: If preferred, you can use cooked noodles; just skip the second 10 minutes of simmering.