Chicken Noodle Hold the Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, thinly sliced
• 2-3 carrots, cut into matchsticks
• 4-5 celery ribs, from the heart cut into matchsticks
• 2 small zucchini, cut into matchsticks
• 1 (10 ounce) box frozen peas, defrosted
• salt
• ground black pepper
• 1 rotisserie-cooked chicken, meat removed from bone and shredded
• 1 lb wide egg noodles
• 1 tablespoon butter
• 1/2 cup flat leaf parsley, chopped

Directions

1. 1

   Bring a large pot of salted water over high heat for the egg noodles.

2. 2

   While the water is coming up to a boil, place a large skillet over medium-high heat with the olive oil.

3. 3

   Add the onion, carrot and celery to the pan, and cook until the veggies begin to get tender, 3-4 minutes.

4. 4

   Toss the zucchini and peas into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

5. 5

   While the veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions.

6. 6

   Reserve a cup of the starchy cooking water, drain the noodles and return them to the pot they were cooked inches.

7. 7

   Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles.

8. 8

   Add the shredded chicken and a splash of the starchy pasta water to the pan with the veggies and cook until the chicken is heated through.

9. 9

   Turn the noodles out into a serving dish and top them with the chicken and veggie mixture and serve.