Prep time 10 minutes. Cook time 20 minutes. Servings 6-8.

Fill large stock pot with water, salt, and bring up to boil.

In 6qt pot heat olive oil saute onion, garlic, celery, and sliced chicken until chicken is cooked through. Add carrots and half of chicken stock, bring to boil. Cook until carrots are tender, about 5 minutes. Season with half of season salt.

Under cook noodles just slightly. Drain noodles in colander and add to chicken and vegetables. Add the other half of the chicken stock. Taste, and add more seasoning salt if needed.