Chop the pancetta/bacon into bite sized pieces and sauté.
Finely chop the onions/leeks/shallots, celery and carrots. Sauté these vegetables in the bacon/pancetta fat and some olive oil.
Add the chicken broth, parmesan rind and the chicken breast. Bring mixture to a simmer until the chicken is cooked through. Remove the chicken from the stock and shred the meat.
Remove the Parmesan rind from the stock. Add the noodles to the soup and simmer until almost cooked through. Add the shredded chicken and herbs. Season with salt to taste.