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Ingredients
| 2 | tablespoons | butter |
| 1 | tablespoon | olive oil |
| 1 | large | Vidalia onion chopped |
| 2 | celery stalks halved lengthwise and cut into 3/4-inch pieces | |
| 2 | medium | carrots halved lengthwise and cut into 3/4-inch pieces |
| Salt and freshly ground black pepper | ||
| 2 | cloves | garlic chopped |
| 3 | tablespoons | all-purpose flour |
| 6 | cups | chicken stock |
| 1 | bay leaf | |
| Dash | hot sauce (recommended: Tabasco) | |
| Dash | Worcestershire sauce | |
| 2 | boneless skinless chicken breasts, cubed into bite-size pieces | |
| 4 | ounces | egg noodles about 1 cup |
| 8 | ounces | frozen peas |
| 1⁄4 | cup | freshly chopped dill leaves |
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