Soups: Chicken Noodle Soup 3 Tbsp. Olive Oil
2 medium Onions, finely diced
2 stalks Celery, finely diced without greens
2 1/2 qts. Chicken stock
2-3 cups Chicken, cooked and cut into small pieces
2 medium Carrots, diced into 1/4 inch cubes
1 tsp. Basil (2 tsp. if fresh, chopped finely)
1/2 tsp. Marjoram (1 tsp. if fresh, chopped finely)
1 Tbsp. Parsley, fresh finely chopped (dried parsley is useless)
1 Bay leaf, large
1/2 lb. Egg noodles, fine to medium cut depending on preference 
Salt
Coat the bottom of a large soup pot with 3 Tbsp. of olive oil and cook diced onions and celery on low-medium heat until they are translucent. Add chicken stock, cooked chicken, diced carrots, basil, marjoram, parsley and bay leaf. Bring to a boil, lower heat, cover and simmer for 30 minutes. Add noodles, cover and simmer for 20 minutes more. Add salt and pepper to taste.
TIPS:
Dried noodles will absorb some of your chicken stock, but taste really great. If you want more broth, cook your noodles in a separate pot according to the package directions and drain well before adding them to the soup. No need to simmer longer when adding cooked noodles.