In a large stockpot over medium heat, add the first five ingredients, and saute for 5-7 minutes.
Next add the sage, oregano, rosemary, and chicken.
Add in the broth, noodles, and parsley and stir to combine.
Bring the soup to a boil, then reduce to a simmer for 15 minutes, or until the noodles are cooked through.
Let the soup rest for five minutes before serving.