Chop carrots, celery and onion. Set aside. Heat oil in a large stock pot; add veggies. Cook for 3-4 minutes. Mince garlic and add to pot. Cook for 1 minute longer, stirring constantly.
While briskly mixing, add flour a little at a time. Add broth while whisking to avoid clumping. Continue to whisk until all flour has been incorporated. Bring to a boil.
Add noodles; bring back to a boil and then reduce heat. Cook for 5 minutes until noodles have softened. Add evaporated milk, salt, oregano and pepper; continue to cook on low. Shred chicken from the rotisserie and add to pot. Stir to thoroughly combine. Cook for 10 minutes or until warmed through.