Cover chicken in 4 quarts of water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With 2 forks, remove as much meat from the bones as you can. Set aside. Return the bones to the pot & simmer in the broth for 1 hour.
Remove the bones from the pot with a slotted spoon, taking care to not leave any small ones behind.
Add the carrots and celery to the pot, followed by the herbs and spices. Stir to combine & simmer for 20 minutes.
Increase the heat to medium high and add the chicken. Cook for 10 minutes. Add in the egg noodles, and cook for 10 more minutes.
Serve hot and enjoy.