Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13      cups          water
   1      tablespoon    black peppercorns
   1      teaspoon      dried whole basil
   1      teaspoon      dried whole oregano
   3 3/4  pounds        chicken pieces -- skinned
   3      medium        parsnips or carrots -- each scraped and qua
   3      cloves        garlic -- halved
   2      medium        leeks or onions -- each trimmed and qua
   2      stalks        celery -- each quartered
   2      cups          sliced carrot
     3/4  teaspoon      salt
     1/8  teaspoon      pepper
   1 1/2  cups          fine egg noodles -- uncooked

Preparation:

Combine first 9 ingredients in an 8-quart Dutch oven or stockpot; bring to a boil. Reduce heat to medium, and cook, uncovered, 1 hour. Remove from heat. Remove chicken pieces from broth; place chicken in a bowl, and chill 15 minutes. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones; shred meat into bite-size pieces. Discard bones. Return broth to pan. Add chicken, sliced carrot, salt, and pepper; bring to a boil. Partially cover, reduce heat to medium, and cook 10 minutes. Add noodles; partially cover, and cook an additional 10 minutes.