Easy Chicken Ramen Soup

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, finely chopped
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock or low-sodium broth
• 2 cups shredded rotisserie chicken
• 4 ounces ramen noodles

1. In a medium pot, heat the oil over medium high heat until hot.
2. Stir in the onion, carrots, celery, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the vegetables are browned, about 8 minutes.
3. Stir in the stock and chicken and bring to a simmer.
4. Simmer the soup 15 minutes, then stir in the ramen and continue to simmer until the noodles are tender, about 5 minutes.
5. Season with salt and pepper to taste and serve.

extravirgin olive oil, onion, carrots, celery, garlic, kosher salt, freshly ground black pepper, chicken stock, rotisserie chicken, ramen noodles

Taken from www.foodandwine.com/recipes/easy-chicken-ramen-soup (may not work)