Chicken Noodle Soup from Scratch

In a large pot, combine 12 cups (3 l)water, 1.1 lb (500 g)chicken thighs (bone-in), 2½ teaspoons salt, and 10 whole black peppercorns.
Bring to a boil, then reduce the heat and simmer for about 10 minutes, skimming off any foam that rises to the surface.
Add 1 oz (30 g) sliced ginger, 1 halved onion, 1 halved celery stalk, 3 garlic cloves, 1 halved leek, and 3 peeled and halved carrots.
Continue simmering the soup over low–medium heat for 1 hour.
Meanwhile, boil 3 large eggs in a separate saucepan until fully cooked.
Remove the chicken thighs from the pot, let them cool slightly, then shred the meat and discard the bones.
Remove all vegetables from the broth, then strain the stock through a fine-mesh sieve back into the pot.
Cut the cooked carrots into smaller pieces and return them to the soup along with the shredded chicken.
Add 3 fresh mint leaves, stir the soup, and adjust the seasoning if needed.
Add 2 oz (50 g) thin noodles and simmer for about 8 minutes, or until tender.
Peel and cut the boiled eggs into pieces.
Serve the soup hot, garnished with the egg pieces and 5 fresh mint leaves.