Step 1
Pour 10 cups of water into a large soup pot over high heat with the leek halved carrot 3-inch piece of ginger and peppercorns.
Step 2
Bring to a boil turn heat to medium-low and place chicken breasts into the broth
Step 3
Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender 20 to 30 minutes.
Step 4
While broth is simmering whisk flour and salt together in a bowl; beat in the eggs butter and enough milk to make a stiff but workable dough.
Step 5
Knead the dough in the bowl until smooth and slightly springy about 5 minutes; transfer to a bowl cover with a cloth and allow to rest for 10 minutes.
Step 6
Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.
Step 7
Remove chicken breasts transfer them to a plate and allow to cool. When cool remove the bones and shred the meat with a fork.
Step 8
Strain and retain the broth; discard spent leek halved carrot ginger chunk and peppercorns.
Step 9
Place strained broth into a large soup pot bring to a boil and reduce heat to medium-low. Stir in bouillon cubes 3 tablespoons of chopped ginger 3/4 cup sliced carrots and celery until the bouillon has dissolved. Simmer until the carrots are tender about 30 minutes.
Step 9
Gently stir in the noodles a few at a time. Return broth to a simmer and cook until the noodles are tender about 10 minutes.