Sadie Warkentin's Real Chicken Noodle Soup (as made by Meryl)

1 Stewing chicken or any other medium-sized chicken
2 tsp. salt
12-14 c. water (appx.)
6-8 cups homemade noodles, cooked (appx.)
4 whole star anise*
10 (or more) whole black peppercorns
6 bay leaves
3 Tbsp. (or so) commercial chicken soup base
1/3 cup (or more) of fresh parsley, finely chopped
2 Tbsp. butter**

*I have no idea what "4 whole star anise" means. I just threw in somewhere around 2 teaspoons or more of anise seeds.
**Does not need butter. Very rich as is. I don't add it.

Put the chicken in a pot, and pour water to cover it, and then some. Probably between 12 and 14 c. total. Bring to a boil, then turn down to just above low (on a scale from 1-10, turn to about 3). Let cook for 2-3 hours. Take chicken from broth. Do not drain the broth! Let the chicken cool, then debone and deskin it. Add salt to the broth. Put bay leaves, peppercorns and anise into a spice bag, and put the spice bag in the broth. Boil for 15 mins. Cut the chicken into bite-sized pieces. Cook noodles and drain. Add chicken, noodles, chicken soup base, and parsley (and butter if you really want to). If soup is too thick, add water. If it's not full-flavored enough, add more base. It freezes well.