Pull all the meat off one rotisserie chicken. Put half back in the fridge for further use.
Chop the veggies into bite sized pieces. Toss with olive oil, garlic, salt and pepper.
Roast in the oven at 425° for 35 minutes or until fork tender.
Add the soup base to the hot water and mix until dissolved.
Add in the chicken, roasted veggies and noodles. Stir together.
Sprinkle the rosemary on top and stir thoroughly. Add more to taste.
Simmer on low for one hour.
Serve with crusty bread.
Keep in refridgerator for 3-4 days or 3 months in the freezer.