Heat olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the browned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth. This really does add a lot of flavor even though it doesn't simmer for hours.
Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about 10 - 15 minutes.
Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7 minutes (or as directed on package).
Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.