This was OK at best, it was bland even with chicken stock and extra seasoning. And it had too many noodles, they absorbed nearly all of the liquid in the pot. If I were to make this again, I’d only use 1/3 to 1/2 of the noodles and add even more herbs and seasoning.

Needs a large onion, sage, rosemary & thyme, fresh if possible. Dried if all you have, but only use 1/3 of the amount you would use as fresh. I didn't say how much because I like very heavy on the herbs and seasonings for the most intense flavor, so I say generally, to taste. The aromatics (celery, onion, carrot,) must all be there for the best flavor. And I replace the broth with stock. More intense flavor. It all makes it seem sinfully rich in flavor, but with little increase in calories, time or cost. If anyone tries it this way, would you please comment? Any other suggestions? I know the weather is getting pretty hot, but I am a soup freak because it's easy, nutritious, awesomely tasty, and it lends itself to creativity, plus it is very forgiving of blunders (as long as they aren't TOO terribly bad!)