1. Add the soup ingredients to a large stock pot or saucepan. Heat over high heat and bring to the boil. Reduce the heat to low and simmer for 1 hour. Scoop off the scum (foam) that rises to surface a couple of times during the cooking process.
2. Carefully remove the chicken legs from the broth – they’ll be very tender so they’ll want to fall apart on you. Let cool then shred the chicken with your hands, discarding the bones.
3. Strain the broth into a clean pot. Adjust seasoning, to taste. Keep warm until you’re ready to serve.

Assembly

1. Cook the noodles according to package instructions. Rinse with cold water and drain well.
2. Divide the noodles between bowls. Top with the chicken and ladle over the broth. Serve and enjoy!