Rub the chicken
carcasses in vegetable oil
and brown in a large stock
pot over medium-high heat. Reduce to medium heat and add the celery
, carrots, and water. Let simmer on medium heat for 1 hour. Add rosemary, thyme, parsley, mushrooms
and noodles, and simmer
for an additional 30 minutes. Season with salt and pepper. Ladle soup
into bowls and serve with noodles.