Rotisserie Chicken Noodle Soup

Coat the bottom of a Dutch oven with olive oil. Add carrots celery onion oregano Italian seasoning seasoned salt salt and pepper. Saute over medium-high heat until vegetables have softened 6 to 8 minutes. Add garlic and cook until onion is translucent and garlic scent has lessened slightly about 4 to 5 minutes.

Add chicken broth and bring to a boil. Add egg noodles; cook 5 to 6 minutes. Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through 2 to 3 more minutes. Serve immediately.