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In a medium pot, heat the oil over medium high heat until hot.
Stir in the onion, carrots, celery, garlic, ¾ teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until the vegetables are browned, about 8 minutes.
Stir in the stock and chicken and bring to a simmer.
Simmer the soup 15 minutes, then stir in the ramen and continue to simmer until the noodles are tender, about 5 minutes.
Season with salt and pepper to taste and serve.