I regularly use the following hers, and spices in my chicken soup. First, are you making the soup with fresh, whole chicken, chicken white meat, or a ready cooked rotisserie chicken from the grocers? I like to use whole chickens, or Cornish game hens for my soup.
Herbs & spices:
granulated garlic powder
granulated onion powder
Not all of these are required. All of them pair well with the chicken. If using whole chicken, cut the chicken into breasts, back, wings thighs, and drumsticks. Remove the meat from the bones, Roast the bones in a 400' F. oven for 20 minutes to add flavor. Place roasted bones into soup pot, covered with water, Bring to a boil. Cover, and reduce heat to simmer. Cover, and cook for 30 minutes.
Remove skins from the meat, and place into a dry, heavy frying pan over medium heat. Fry until crispy. Add skins to the soup pot. Dice the chicken meat, and gently fry until the just start to brown. Season with a sprinkling of salt, and pepper. Remove to a bowl.
When the bones & skins have simmered for 30 minutes, remove them from the broth. The skins can be placed unto a blender with a cup of broth, and blended until smooth, for extra flavor.
Add herbs, spices, sliced celery, diced carrot, and sliced onion to the broth, along with the noodles. Cook for ten minutes. Add the chicken meat. Simmer for 5 minutes more. Serve with crusty bread & soft butter.
Hope this helps.
Seeeeya; Chief Longwind of the North