Tiffany's Homemade Chicken Noodle Soup

This is my tried and true homemade chicken noodle soup recipe. I love it, I use it all the time and it is really, super easy!! GREAT for sore tummy's or cold winter days....so enjoy!

1 Rotisserie Chicken
2 thick, long carrots - chopped
1 small - medium sweet onion - chopped
1 large leek - thinly sliced
Kosher Salt
Ground Black Pepper
1 package wide egg noodles
2tbsp olive oil
2-32oz carton's Swanson's Low-Sodium Chicken Broth

1. In skillet, warm 2tbsp olive oil at medium heat. Add thinly sliced leeks to the olive oil and stir, approx. 2-3 minutes or until softened.
2. Pour broth into a large pot, and turn on high heat. Add chopped onion and carrots to begin cooking.
3. Meanwhile, shred chicken into preferred size and add to broth. Turn down to medium heat.
4. Add leeks and stir in. Add salt and pepper to preferred taste.
5. Add noodles to broth and let cook. (if noodles are not covered by broth, add water - 1cup at a time until just covered)
6. Serve once noodles are soft.

**We usually serve this with Panera's Sesame loaf -- YUM!