Chicken veggie noodle soup

I just threw this together the other night and it turned out really yummy. It is kind of like a mix between chicken noodle soup and minestrone soup.

handful and a half of baby carrots chopped in big chuncks
3 celery ribs chopped
1 large onion chopped
1 zucchini chopped
1 summer squash chopped
2 tbsp minced garlic
2 cartons chicken broth or enough to cover
1 can 16 oz diced tomatoes and their juices
1/4 cup chopped fresh italian (flat leaf) parsley
salt and pepper to taste
garlic and onion powder to taste
1 tsp dried basil
1/2 cup white cooking wine
wheat egg noodles (as much as desired)
shredded cooked chicken

Place all the chopped veggies and the garlic in a pot. Cover with chicken broth. Bring to boil. Add cooking wine. Turn heat down to medium and keep a rolling boil for a couple minutes. Add fresh parsley, can of tomatoes, seasonings. Bring to boil again and then turn down to simmer. Cover and simmer for 30 minutes. Turn heat back up to med-high and bring back to boil. Add noodles and chicken. Cover and simmer until noodles are tender, about 15-20 more minutes. Enjoy!

Tip: I had bought a rotisserie chicken a couple days before that I used for a chicken salad and had a lot of shredded chicken leftover from that, so that is what I used. You can used whatever kind of chicken you want, but I liked the texture of the shredded chicken since the soup is already really chunky. Plus if you use a rotisserie chicken you can cut out the step of cooking your own chicken.