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1. Bring chicken and enough water to cover by 1-inch to a boil in an 8-quart pot. Reduce heat; simmer 30 minutes.
2. Add vegetables, bay, garlic, thyme, salt, pepper; simmer 1 hour.
3. Remove and discard bay, garlic, and thyme. Remove chicken, shred meat, and add to pot.
4. Cook noodles; divide among 6 bowls with chicken soup; top with herbs and serve with lemon wedges for squeezing.