Roasted Chicken Noodle Soup

2 tsp vegetable oil
1 med onion, halved and thinly sliced
2 med carrots, sliced and quartered
2 c shredded roasted chicken
2 stalks celery, chopped
8 c chicken broth
1/8 tsp ground pepper
1 TBS parsley
1/8 tsp poultry seasoning
1/8 tsp thyme
1/8 tsp oregano
2 c pasta (small size works best as not to suck up all the broth)

Heat oil in large saucepan over medium-high heat. Add onions and cook until they begin to brown, stirring occasionally. Reduce heat to medium and cook until onions are tender and caramelized, stirring occasionally. Stir in carrots, chicken, and celery and toss around a few minutes before adding in chicken broth and seasonings and turning back up to high. Bring to a boil for at least 5 minutes before reducing heat to medium again, then add in pasta and simmer for about 15 minutes or until pasta and carrots are tender as well.