In a large saucepan over medium heat, combine chicken, celery and leaves, carrot, onion and pepper. Pour stock over and bring to the boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
Pass the chicken stock through a sieve, reserving meat, celery and carrots. Pull meat from bones and return stock and meat, celery and carrots to saucepan. Bring to the boil. Make noodles by cutting dough from a stock-dipped spoon or using scissors or your fingers to make small, chick pea sized noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.