Chicken Noodle Soup

INGREDIENTS

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 large carrot, peeled and sliced ¼-inch thick
• 1 stalk celery, sliced ¼-inch thick
• 2 quarts (8 cups) chicken stock
• 2 to 2½ cups cooked and shredded chicken breast meat (about 2 chicken breasts)
• 2 cups (3 ounces) egg noodles
• ¼ cup minced fresh parsley
• Salt and fresh ground black pepper, to taste