In a large dutch oven heat oil over medium-high heat.
Add carrots, celery, and onion and sauté until softened about 7 or 8 minutes over medium heat. Stirring so they do not burn.
Add garlic and sauté for about two more minutes. Stirring so not to burn.
Add chicken broth, thyme, oregano, pepper, and chicken. Bring to a boil (return to medium-high heat) and let boil for 5 minutes. Turn down to medium to medium-low heat, depending on your stove, and cook for 30 minutes to 1 hour. (just depends on how much time you have) I like to cook for an hour.
Add noodles and cook for about 10 minutes or until noodles are soften. If needed add more chicken broth or water and adjust salt as desired.
Taste soup and add salt for desired taste. This will vary with saltiness of broth and rotisserie chicken. I added about ¼ teaspoon. Now is the time to adjust your spices (i.e. more salt,pepper, and herbs) to your personal preference. Tip - if you do not have a lemon pepper rotisserie chicken - you could add a little fresh lemon juice to brighten it up. Remove the bay leaves and serve immediately. You can refrigerate this in an airtight container for 3 to 5 days in the refrigerator or freeze for up to 6 months.