Heat oil in a large soup pot. Add carrots, celery and onion and sauté for a few minutes; add sliced mushrooms and next 6 ingredients (through black pepper). Stir to combine. Cook for about a minute to allow flavors to combine.
Add broth and water to the pot and turn heat to high. When broth begins to simmer, stir in chicken and noodles. Reduce heat to medium low, cover and simmer for about 8 minutes or until noodles are tender.
Ladle into bowls and serve.