Recipe Round-Up - Roasted Chicken Noodle Soup

I get asked for recipes all the time!! I usually respond with " Ummm, sure, let me see if I can write something down for you." The reason?? I don't use recipes. So I never have the actual amounts of the ingredients. I may get an idea from a recipe, picture, or article, but I  always modify the ingredients and amounts. Well, in order to help those who might be "challenged" at cooking or tired of the same recipes they always make, I'm going to post an Emily original recipe a week that I think people will enjoy. Most of the time, they will be simple and delicious. Sometimes, a little more gourmet. We all want to impress at times don't we?? As it is starting to get a little cooler and colds are coming on, I thought it would be appropriate for my first recipe to be :

 Roasted Chicken Noodle Soup 

Makes 4-5 cups

4 1/2 cups chicken STOCK (not broth)

2 tablespoons extra virgin olive oil

3/4 cup chopped yellow onion

3/4 cup chopped carrots

3/4 cup chopped celery

2 minced garlic cloves

2 tablespoons chopped Italian Parsley

1 store bought whole, cooked roasted chicken (skin off; shredded)

1 cup egg noodles

Kosher Salt

Black pepper

Heat a large pot over medium heat. When the pan is hot, add the 2 tablespoons of extra virgin olive oil. Then add the chopped carrot, onion, celery, and garlic. Saute for 5-6 minutes until just tender. Then add the chicken stock. Bring to a boil and add the egg noodles. Reduce to a simmer for 10-15 minutes. Remove from the heat and add the shredded chicken, Italian parsley, and season with kosher salt and pepper. This recipe also freezes well. ENJOY!!