Chicken Noodle Soup

4-6 cups chicken broth. More or less depending on how large a batch of soup you want  1 medium onion, chopped 4 large celery stalks, chopped 2 tsp fresh basil, minced. Or 1/2 tsp dried basil. 2 tsp fresh oregano, minced. Or 1/2 tsp dried oregano. 1 bay leaf 1 medium bunch carrots, peeled and chopped. (I use baby carrots already peeled and slice into bite sized pieces 1 bag medium sized noodles, or any pasta you prefer 2-4 cups cooked chicken cut up into small chunks (once again, amount depends on how much soup you are making) In large pot combine chicken broth, onion, basil, oregano, bay leaf and 1/2 tsp pepper. Bring to a boil. Stir in uncooked noodles. Turn heat down to simmer, cover and cook 8-10 minutes until noodles are tender and vegetables are tender but crisp.  Discard bay leaf. Stir in chicken and heat until desired temperature. You may add more chicken broth if your soup is too thick. This is usually what I do!!  You can experiment with different seasonings or additional herbs. Whatever your taste buds are asking for that day:)  Serve with crackers, pb and j, toasted cheese, or buttered bread.  Great for when the kids are sick or you need warming up on a cold day.