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In a dutch oven place the first 12 ingredients in pot. Cover bring to a boil; skim fat. Reduce heat; cover and simmer 1 hour or until chicken is tender. Remove chicken; allow to cool. Debone and cut chicken into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add cooked noodles, heat through. Remove bay leaf.
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Anise-flavored French herb — béarnaise, chicken, vinegar
Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Window box herb planter — basil, thyme, rosemary at arm's reach