Add the chicken and water to a large pot. Season with salt and pepper; add bay leaf. Place over medium- high heat to a rapid simmer. Cook for 30 minutes.

Add the onion, celery and carrots to the pot and cook for an additional 30-45 minutes, or until the chicken is tender and easily fall off the bone. Remove the chicken and set aside until cool enough to handle. Shred the chicken and return to pot.

Bring a separate small pot of salted water to a boil. Add the noodles and cool until al dente. Drain; add to soup pot.

Add the fresh herbs and cook for an additional 10 minutes. Ladle into bowls and serve.