Clean chicken removing as much skin as you can.

Place chicken into a large stock pot, add gizzards cover with water. Place on high heat.

Peel carrots, onion & garlic. Cut carrots in half place in pot. Cut onion i half place in pot along with the peeled garlic cloves.

Cut tips and ends off celery, rinse then cut into 3 pieces and place in pot.

Add all spices making sure to pinch the dried leaves. Stir to mix.

Bring chicken to a boil then turn the heat down to medium, cover and simmer 1 1/2 hours.

Remove vegetables and discard them.

Remove chicken and debone, defat and doce into small pieces.

Meanwhile bring the chicken stock to a boil, stir in the egg noodles and simmer for 10 minutes.

Add diced chicken back to pot stir well and boil for 2 minutes. Add butter and stir. Turn heat off. It's ready to serve.