Add all ingredients, except noodles, chicken and garnish, to a large stockpot or dutch oven and bring to boil. (For slow cooker see NOTE.)
Lower heat to low-boil or simmer and cook until carrots are tender.
Remove and discard bay leaves.
Add extra broth or water, if needed, return to full boil and add noodles.
After it, again, comes to a boil, lower heat to medium and cook for 9 minutes, stirring occasionally.
Add chicken and simmer 2 minutes or so; taste and add extra seasoning, if needed.
Serve garnished with fresh parsley or chives, if desired. Refrigerate or freeze leftovers.
NOTE: To make in a slow cooker, add all ingredients except noodles, cooked chicken and garnish. Cook on low setting for 6-8 hours or on high for 4-5 hours. Cook noodles according to package instructions, drain noodles and then add to slow cooker. Add chicken, cover cooker and allow chicken to heat thoroughly (about 10-15 minutes) before serving. Good add-ins include mushrooms, squash, peas, white beans, kale etc...