Polish Chicken Noodle Soup

1 cup celery, diced
1 cup carrot, diced
1 cup parsnip, diced
2 teaspoons canola oil
4 cups chicken broth
3 cups cooked egg noodles
2 cups cooked chicken, diced
2/3 cup gravy, leftover from Polish-Style Roast Chicken
1 1/2 tablespoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a large saucepan, sauté celery, carrots, and parsnips in oil until softened.
Stir in chicken broth and simmer until vegetables are tender.
Add noodles, chicken, and gravy; heat through.
Season with dill and salt and pepper to taste.