Grammy’s Chicken Noodle Soup


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 spice blend
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 Versatile Veggies spice blend. 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.

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