Sauté the Vegetables: In a large stockpot over medium-high heat, melt the butter. Add the carrots and celery and sauté for about 3 minutes, until they start to soften. Add the garlic and cook for an additional 30 seconds, stirring frequently until fragrant.

Prepare the Broth: Pour in the chicken stock, add bay leaves, and season with rosemary, sage, and a light sprinkle of salt and pepper. For an extra depth of flavor, add the rotisserie chicken carcass to the pot at this stage. Taste the broth and adjust as needed, adding a spoonful of "Better Than Bouillon" chicken base or chicken bouillon cubes/powder if desired. Tip: Tasting the broth before adding more salt is crucial, as the bouillon will add saltiness.

Simmer with Carcass (Optional): If using the chicken carcass, let the broth simmer for 15-20 minutes to fully extract flavor, then carefully remove the carcass with tongs before adding noodles.

Cook the Noodles: Bring the soup to a boil, add the noodles—whether uncooked homemade egg noodles or dry store-bought pasta. Cover the pot with a lid, then immediately remove it from the heat. Let the noodles sit in the hot broth, covered, allowing them to cook gently until they reach an al dente texture. This method prevents overcooking, especially with store-bought noodles, as they’ll continue to soften without direct heat.

Add the Chicken: Stir in the rotisserie chicken meat and give the soup one final taste. Adjust the seasoning if needed, adding more salt, pepper, or herbs to taste.

Garnish with fresh parsley. Serve and enjoy.

Store Leftovers: Allow the soup to cool, then store any leftovers in an airtight container in the refrigerator for up to 4-5 days, depending on the freshness of the chicken used.