Cook the noodles according to the package directions for al dente consistency. Drain and rinse with cold to stop the cooking process. Set aside.

Into a large soup pot over medium high heat, add 1 tablespoon of butter. When the butter is melted, add the chicken strips. Cook for 5 minutes, to brown on both sides. Transfer the cooked chicken to a cutting board and roughly chop.

Using the same pot, add the remaining 2 tablespoons of butter. When the butter is melted, add the carrots, celery, and onion. Cook for 3 minutes, stirring frequently until slightly crisp tender.

Stir in the chopped chicken, broth, poultry seasoning, basil, and oregano. Bring to a boil then reduce the heat to low. Cover the pot, and simmer for 20 minutes.

Stir in the cooked noodles and serve.