chicken soup with fresh herbs- recipe help please??

A friend gave me a variety of herbs from his garden recently- I have some lemon thyme, parsely, rosemary and sage. I want to make a really nice chicken soup today, seeing as everyone around me is getting a cold. I have some chicken pieces, and also fresh green beans and carrots from another friend's garden. I think I have a technique for the soup part, but any suggestions are appreciated.

What is the best way to treat the herbs for the soup? do they go in at the beginning or end? or both? Which herbs don't work for a long simmer? Which herbs will work in combination, or should I just stick to one? The lemon thyme is the most likely to be unusable first, so I would like to use it up. I am ok with drying my sage and using it later, I've dried sage before- will rosemary dry ok too?

Thanks!! I don't want to ruin these beautiful herbs!

I suggest using the thyme, sage, parsley and just the tiniest bit of rosemary, as well as some of your other vegetables, both at the beginning and at the end. Put bunches of herbs in the soup (I tie mine into bundles using twine, so it's easier to fish them out) while the chicken is cooking. When it's done and your onions and carrots are mush, and your herbs are ragged-looking twigs, then strain the broth. I know that this is decadent, but just get rid of the mushy vegetables and the bundle of herbs. Then saute fresh onions and carrots and such add parsley, thyme and sage (if your broth doesn't already have enough!), and then add the strained broth and heat.

I'd also save a little dish of chopped herbs to sprinkle on at the table, too. Parsley would be best, but a bit of sage and fresh thyme would work. I'm hesitant about the rosemary, though, because it's so overpowering.

I would use chopped parsley at the end, everything else at the beginning. I agree with mariaTheresa - you should go easy on the rosemary. you could also use the parsley stems at the beginning tied together in a bouquet garni.