Easy Rotisserie Chicken Soup

Chop all the vegetables. 2. In a large pot, heat olive oil and saute the celery, onion, and garlic 5-10 minutes until fragrant and softened. 3. Stir in the carrots and spices including the bay leaves. 4. Add the cooked chicken, broth, and Parmesan cheese rind; cover, bring to a boil, then reduce the heat and simmer over low-medium heat at least 25 minutes. 5. While the soup cooks, boil the egg noodles separately per package directions, or cook them in the soup 2-3 minutes less than the package time. 6. Remove and discard the bay leaves and Parmesan rind. 7. Add the cooked noodles to the pot, stir, and serve.