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1 Tbsp. olive oil
1 large onion, diced
3 large carrots, chopped
3 ribs celery, chopped
4 (8 oz.) chicken broth
1 (13 oz.) canned chicken breast
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
8 oz. wide egg noodles
2 cloves garlic, minced
2 c. water

Saute onion, carrots and celery in olive oil for 5 to 10 minutes
Italian seasoning, salt and pepper. Add garlic in the last minute.
Pour in chicken broth and bring to a near boil. Add noodles and
follow package directions. Add chicken in the last 2 minutes. Add
water or broth, if soup seems too thick. Serves 6.

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