Chicken Noodle Soup

I love a good homemade chicken noodle soup, but hate how long it takes to simmer the chicken and veggies for hours, pull out, chop chicken, cut more veggies, simmer some more...
A few years ago I rediscovered my love for this soup when I found a recipe using store-bought rotisserie chicken to save a few hours of time.

*1 rotisserie chicken
*2 qts. chicken broth
*1 qt. water
*1 TBSP. oil
*2 carrots, peeled and sliced
*1 onion, medium chopped
*2 stalks celery, medium chopped
*1 tsp. thyme leaves
*3 c. dry egg noodles
*1/4 c. finely chopped parsley

In a large stock pot, bring broth and water to a boil over medium-high heat. Meanwhile, remove chicken meat from skin and bones. Rough chop or pull the chicken, set aside. Put bones and skin into boiling broth, cover partially with a lid, and reduce heat to low. Simmer for about 25 minutes, until bones have released their 'flavor'. Remove solids from broth and strain through a fine-meshed sieve. Set aside. In soup pot, heat oil over medium-high. Add carrots, onions, and celery and saute over medium for about 8 minutes until tender. Add broth, chicken and thyme. Simmer 5 minutes, then add dry noodles and cook until al dente, about 15-20 minutes. Stir in fresh (this makes a big flavor difference) parsley and serve. Sorry there is no final photo...imagine delicious soup.