Rotisserie Chix Soup

Scott and I have both been sick this week...sinus' issues...and chix soup was much in need. This is based on my mom's turkey soup that we traditionally eat after thanksgiving. you make rich turkey stock out of the turkey carcass....etc, etc. and its really really good...but I was sick, in need of chix elixir, and wasn't about to boil a turkey or chix carcass! So this is the quicky version:
1 store rotisserie chix (however you spell it)...roasted chix!, peel off the chix meat and shred ( I just used the breast and stuck the rest in the freezer)
1 bag shredded carrots about 1.5 cups
6 cups chx stock/broth, canned
sliced mushrooms, 8oz
garlic, roasted or fresh about 1-2 cloves, chopped
2 14 oz cans tomatoes...any type...i got stewed whole.
any other left over vegies that you want (I had a baggie of leftover sauteed onions and mushrooms in the freezer
bay leaf
parmesean rind...if you have one laying around
olive oil
spritz of fresh lemon juice
fresh italian parsely
soup noodles ( the tinier the better), cook while soup is simmering, drain and toss with butter/evoo and set aside.

Heat a soup pot and add olive oil to coat bottom...not too much...add mushrooms, (s&p as you go along, layering your seasoning), brown a bit, then dump in carrots, garlic, tomatoes, kitchen sink, bay leaf, rind and shredded chix...top it off with the broth, bring to a simmer and let simmer for 20 min or longer...serve with cooked noodles (keep 'em seperate until you serve so they don't get mushy...the noodles I'm talking about here), fresh parsely and even some fresh parmesean....it will at least make you feel better even if it doesn't heal all your ills