Rotisserie Chicken Noodle Soup

0 Cook the [wprm-ingredient text="1 lb. bite-sized pasta" uid="0"], according to the package instructions until al dente. Drain and set aside. You may toss with a little olive oil to prevent them from sticking.
1 Roughly chop all the veggies for the recipe, if you have not already.
2 Heat [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="1"] in a large Dutch oven over medium-high heat.
3 Add [wprm-ingredient text="2 cups chopped yellow onions" uid="2"], [wprm-ingredient text="1 cup chopped carrots" uid="3"], [wprm-ingredient text="1 cup chopped celery" uid="4"] and [wprm-ingredient text="2 cloves garlic" uid="5"] to the warm oil. Saute until softened, about 5-8 minutes. Season with [wprm-ingredient text="Salt and pepper" uid="8"].
4 Add the shredded [wprm-ingredient text="1 lb. rotisserie chicken" uid="7"] to the pot and toss with the veggies.
5 Pour the [wprm-ingredient text="8 cups unsalted chicken stock" uid="6"] on top of the ingredients slowly, and bring to a simmer.
6 Lower the heat to low, and simmer for 15-30 minutes (or however long you have!)
7 Taste the soup and season, if necessary.
8 When ready to serve, add the pasta to individual bowls and pour the soup over the pasta with a ladle.