Chicken Ramen Soup

1 Tbsp Olive Oil
1 cup Baby Carrots (cut into ¼ inch pieces)
1 cup Sliced Celery (2 medium stalks)
1 Medium Chopped Onion
2 Cloves Garlic Finely Chopped
2 cups Cut-up Cooked Rotisserie Chicken
6 cups Water
1 package (3oz) Chicken-Flavor Ramen Noodle Soup Mix
¼ tsp Salt
¼ tsp Pepper

In 5-qt Dutch oven, heat oil over medium heat. Add carrots, celery, onion and garlic; cook 3-4 minutes, stirring frequently, until tender. Stir in chicken, water and contents of seasoning packet from soup mix, salt and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10-15 minutes. Break apart noodles, stir into soup; simmer uncovered about 3 minutes longer or until noodles are tender.