Dice the onion, potatoes, celery, and carrot into small, similar sized pieces. Set aside.
Thinly slice the chicken into small pieces. Season with lemon pepper, salt and pepper, and Montreal chicken seasoning.
Heat a large pot over medium high heat. Add in the butter and olive oil and stir until melted and combined.
Add in the diced veggies and season with salt, pepper, and poultry seasoning. Let it cook, stirring frequently, until they are tender - about five minutes.
Once tender, add in 32 oz of chicken stock and the bay leaf. Bring to a boil.
Once boiling, add in the chicken and noodles. Stir.
Cook for approximately 10 minutes until the chicken is fully cooked and the noodles are soft. If necessary, add more chicken stock.
Remove the bay leaf and serve.
Keep additional chicken stock on hand for when you're warming up a bowl of soup. The noodles and potatoes tend to soak up the liquid so it's nice to have some extra to add, if needed.Store leftovers in the fridge, covered, for up to 4 days.If freezing, for best results, separate the noodles from the broth.