In a large soup pot, heat olive oil over med-high.
Add onions & carrots & sauté until soft &
translucent.
Stir in garlic, then add celery, bell pepper, & mushrooms.
Pour chicken broth over veggies & stir
Add dried basil, salt & pepper
(to taste), then bring to a boil before adding noodles.
Cover & cook 8-10 mins until noodles are tender & veggies are soft.
Uncover, reduce heat to med-low.
Add rotisserie chicken & allow to heat
through, stirring the soup occasionally.
Pro Tip: add a bit of heavy cream during for a decadent version.
Remove from heat. Serve warm in bowls & garnish with fresh cilantro & lime
wedges.