I don't really have a recipe but the method is TNT.
Start heating your chicken stock over a medium low heat. (I use homemade but store bought will work.)
As the stock heats cut up the veggies you want to add. I like to use fresh when I can but frozen work just as well. I use what's on hand and sounds good at the moment but my favorites are.
Green beans
Carrots
Corn
Peas
Celery
Kinda/Sorta in proportions listed with green beans being the most.
Try to cut them into sizes that they all will cook to your preferred doneness in an equal amount of time.
I've used different veggies like Okra & Cabbage. They all work it just adds a different twist to your soup.
Add veggies to the stock and adjust heat to bring to a simmer.
If you were smart you'd have already cut up your chicken into aprox. 1/2 inch cubes but if your dumb like me you can now grab the chicken and cut it up while the soup comes to a simmer.
Simmer the veggies until they are a little less done then you'd like them to be.
Now toss in the diced chicken and uncooked noodles. Increase the heat to a high simmer but don't go for a boil. Now is also time to add the spices your in the mood for.
Salt and pepper are a must but if you've used bullion cubes or canned stock be careful with the salt. Addie is right that often times when things taste bland it's due to lack of salt but too much is salt hard fix. Remember you can always add more at the table if deemed necessary.
I like to add just Thyme but sometimes Rosemary and or Tarragon find there way into my soup.
I know this wasn't a recipe but it's how I do my Chicken Noodle Soup.
Hope it helped and good luck with yours.