1Heat oil in large saucepan on medium heat. Add carrots, celery, onion, garlic, oregano, thyme and bay leaf; cook and stir 5 minutes or until vegetables soften.
2Stir in stock. Bring to boil. Stir in noodles. Reduce heat to low; simmer 5 minutes or until tender. Add chicken; simmer 5 to 10 minutes longer or until chicken is heated through. Remove bay leaf before serving. Season with salt and pepper, to taste.