In a large Dutch oven or soup pot heat the olive oil over medium high heat. Add the onion, celery, carrots, garlic, red pepper flakes, herbs de Provence and stir. Cook for about 3 to 5 minutes until the onion softens a bit and becomes translucent.
Add the hot sauce, soy sauce, salt, pepper, cooked chicken, dill, parsley and stir. Add the chicken broth and stir. Add the noodles, and bring to a boil.
Turn the heat down to a simmer and cook for about 15 minutes, stirring occasionally. Garnish with more parsley and chopped green onions.
