Chicken Broth: Place the chicken in a large saucepan and add the onions, carrots, peppercorns, bouquet garni and celery. Pour in enough water to cover the ingredients. Bring to the boil, then reduce heat to a simmer for 1 hour. When chicken is cooked remove from the heat and strain the liquid. Discard the vegetables and seasonings.
Return the broth to the rinsed-out saucepan. Skim off any fat on the surface. When the chicken is cool, remove the meat and cut into cubes. Discard the bones.
Noodle Soup: Bring the broth to the boil then reduce the heat so it is simmering. Add the celery and carrot then simmer until carrot is almost cooked. Add the herbs and the egg noodles, then simmer until egg noodles are cooked. Add chicken until warmed trough. Season with salt and pepper to taste.