1In 5-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
2Stir in chicken, water, contents of seasoning packet from soup mix, salt and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10 to 15 minutes.
3Break apart noodles, stir into soup; simmer uncovered about 3 minutes longer or until noodles are tender.