In a large kettle, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 ½ hours or until chicken is tender.
Remove chicken from broth; allow to cool. Remove the chicken from the bone; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.