In a bowl or stand mixer, combine all noodle ingredients until a thick dough forms. Knead for 5 minutes then cover and let rest for 10 minutes.
Roll dough out onto a lightly floured surface until about 1⁄8 inch thick. Use a pizza cutter to cut into thin strips.
Separate noodles and leave out to dry for at least 30 minutes.
Heat oil in a large pot over medium-high heat.
Add onion, carrots and celery and cook for 5 minutes, or until tender. Add garlic and cook for an additional minute.
Stir in chicken broth, basil, oregano, Old Bay, salt, pepper and noodles. Bring to a boil then reduce heat to low and let simmer for 20 minutes.
Add chicken and cook for a few minutes or until heated through.