Chicken Noodle Hold the Soup

1 rotisserie chicken
2 tablespoons olive oil
1 medium diced onion
2 or 3 carrots, sliced
2-3 celery stalks, sliced
2 small zucchini, cut into matchsticks
salt and pepper to taste
1 pound extra wide egg noodles
1 tablespoon butter
1/2 cup chopped flat leaf parsley
1/2 10 oz. frozen boxed peas, thawed

Cook the egg noodles according to the directions on the package. I put about 4 tablespoons of chicken broth granules in the water along with a little salt to flavor the pasta. Reserve about 1/4 cup of water to add to veggie mix later. When its done cooking, drain it and rinse it, then put it back in the pan to stay warm. Add the butter and parsley and mix well. Discard the skin from the rotisserie chicken and remove the meat from the bones. Shred the chicken meat with your fingers or use two forks. Heat a large skillet over medium high heat and add in the olive oil. Add the onion, carrot, and the celery to the pan, and cook until the veggies begin to get tender, about 3-4 minutes. Then add the zucchini and cook another 3 minutes until veggies are tender. Add the shredded chicken and the peas to the pan with the veggies and cook until heated. Salt and pepper to taste. At this point I also added in the reserved chicken broth/noodle water because it all just seemed a little dry.When you're satisfied with the look of the chicken and veggies, add in the noodles and give it a good stir.