1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
1 tablespoon dried basil
2 tablespoons dried sage
1 teaspoon dried basil
1/4 teaspoon dried mint
1/8 teaspoon dried tarragon
1/8 teaspoon dried parsley
1 cup chicken broth
4 stalks celery, sliced
Lightly oil medium skillet over medium-high heat. Cook chicken pieces in remaining garlic powder, salt, paprika, oregano, basil, sage, basil and mint until golden brown.
Remove chicken pieces from skillet and set aside. Pour broth into skillet and add celery. Reduce heat to low and simmer over medium heat for 15 minutes to allow chicken to cook through.
Stir celery into skillet over medium heat and cook 3 minutes. Add chicken pieces and cook 8 to 10 minutes more. Add chicken stock and cornstarch. Stir lightly and cook for 5 minutes more, stirring constantly. Reduce heat to medium and add chicken broth. Simmer, stirring occasionally, for 5 to 7 minutes.
Add celery mixture, 1 cup chicken broth, celery mixture and chicken stock to skillet over medium heat; cook for 3 to 4 minutes or until noodles are tender.