Begin by preparing your ingredients for the soup. Chop carrots, celery, and onion, and mince garlic. Cook the chicken if not using leftover.

In a large pot, heat olive oil over medium heat and sauté onions until translucent, then add garlic, carrots, and celery.

Pour in chicken broth and bring to a boil for about 5 minutes.

Add noodles, stir gently, and let cook according to package instructions for 6-8 minutes.

Stir in shredded chicken and simmer for 10 minutes.

Adjust seasoning with salt and pepper, ladle into bowls, and serve immediately.