I used this recipe as a base recipe for this: I bought a greek flavored rotisserie chicken, took all the meat off the bones, and then made a stock out of the bones by simmering them in water for about 30-45 minutes. I used all the meat in the soup, and also added a generous pinch of marjoram to compliment the generous pinches of oregano and basil. I don't really closely measure ingredients for soups (obviously), so I ended up using about 3 stocks of celery, 1/2 of a big yellow onion, maybe 1-1 1/2 cups chopped carrots, and 3-4 cloves chopped garlic. I didn't add noodles this time, but may in the future. I would agree that the vegetable broth is KEY. I will make this again and again!!
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