Place all the broth ingredients in a large pot and fill with water. Simmer over medium heat for at least 2 hours (longer is even better), skimming off any foam or fat that rises to the top.

When the broth is ready, remove the vegetables you want to use and set them aside. Do the same with the meat (thigh, rib, etc.).

Cook the potatoes in the broth along with the can of chickpeas (rinsed and drained first), and cook until the potatoes are tender. Add the reserved vegetables and meat (chopped, as I do), and at the last moment, add the noodles.