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1. Rinse the chicken with cold water and put in a large stock pot. Fill the pot with 10 to 12 cups of water. Peel and cut up into large chunks, an onion, 1/4 bag of carrots and 4 outer celery stalks, and add to the stock pot.
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2. Put the pot on the stove on high heat. When the water begins to boil, reduce heat to medium and cook the chicken and vegetables for two hours. Skim any impurities from the surface as the chicken cooks and discard.
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3. Take the chicken out and put it in a large bowl to cool. Strain the chicken broth. You may end up with more chicken stock than you need. If so, put aside in refrigerator in case you end up needing more.
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4. Peel and cut the rest of the vegetables into small chunks and add to the pot of broth. Put the pot on the stove and cook at medium-high heat, reducing the heat to medium before it comes to a rolling boil.
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5. Pull the chicken skin and meat from the bones and tear or cut into small chunks. Discard skin and refrigerate.
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6. Cook the vegetables for 1/2 hour or so, until the vegetables are soft. Then add the chicken pieces, the box of baby peas, the dried sage, dried basil, dried thyme, salt and black pepper to taste to the pot during the last 10 minutes of cooking. If you have chicken stock and want to add it, do so. Otherwise, you can freeze the remainder.
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7. Separately cook the egg noodles and set aside. Put quantity of egg noodles to taste in each bowl (do not add to soup as they will get mushy). Remove the pot of chicken soup from the stove and add to bowls.
