Place oil into a large dutch oven over medium heat. When hot, sauté the onion, celery, carrots, sweet peppers, zucchini, yellow squash and eggplant. Cook and stir until tender, about 5-7 minutes.
Stir in fresh garlic; mix in for 30 seconds then stir in the broth. Increase heat until soup just starts to boil. Stir in noodles and cook for 7-10 minutes or until noodles are cooked through, al dente. Stir in dijon mustard, hot sauce, chicken, parsley and seasonings to taste.
Reduce heat to low and simmer until ready to serve.