Cut the chicken into small pieces and boil for 10 minutes with 1 ¾ liters of water, a little salt and a slit green chilly. Cool.
Strain the stock into a large pan. Debone the chicken and add the shredded cooked chicken to the stock. Discard the bones. If the stock has reduced to less than 1 ¼ liters , add a little water and salt if necessary and bring to boil
Add the noodles to the boiling soup and cook until done
Chop the celery leaves and stalk. Add to the soup and boil for another minute.