Spray a non-stick skillet with cooking spray. Add chicken and season with 1/4 teaspoon each of salt and pepper. Cook for 4-5 minutes on each side or until no longer pink inside. Remove from heat, cut into bite-sized pieces, and set aside.

Heat olive oil in a large pot over medium heat. Chop onion, celery, and carrot; add to skillet and cook 5-7 minutes until just tender.

Pour in chicken broth, then stir in cooked chicken, basil, oregano, and 1/8 teaspoon each of salt and pepper. Bring to a boil, then reduce heat and simmer while you make the noodle stars.

Crack the egg into a medium bowl, whisking it lightly until beaten.

Stir in the flour and the remaining 1/8 teaspoon salt until a pliable dough forms. Add small amounts of water as needed until the dough is the right consistency (it shouldn't be sticky, but you don't want it too tough, either).

On a floured surface, roll the dough out with a rolling pin until it's very thin. Cut out shapes using a small star-shaped cookie cutter

Drop stars one at a time into the boiling broth mixture and cook for 10-15 minutes until cooked through and no longer doughy.

Serve soup with blackberries on the side.