In a large pot over medium-high heat, add the olive oil and heat until hot. Add the carrots

and celery. Cook, about 3 to 4 minutes, until the vegetables begin to soften.

Add the chicken stock to the pot and bring to a boil.

Stir in the noodles and cook for 8 minutes.

Remove from the heat and allow the noodles to continue absorbing the liquid until the noodles are soft.

Adjust the salt and black pepper to taste.