Take water in a pot and bring it to a boil. Add chicken legs, carrots, spring onions, garlic, ginger, coriander leaves, bay leaf, black peppercorns and salt. Boil it for a minute or two and then lower the heat to medium. Allow it to simmer for 30 minutes. After that turn the heat off and keep it aside to cool down.
Remove the chicken from the stock and shred it using a fork.
Melt butter in a large pot. Add garlic and green chillies. Saute for a minute.
Then add onion and ginger. Cook for another minute.
Add carrot, red bell pepper and spring onion. Cook, stirring every few minutes until the vegetables begin to soften.
Using a colander, directly pour the chicken stock into the pot.
Bring it to a boil.
Add the noodles into the soup and cook for 2-3 minutes.
Slide the shredded chicken back into the pot. Add lemon juice, salt and pepper, as needed. Turn the heat off and remove the pot from the stove.
Ladle the soup into large bowls. Garnish with spring onions and parsley. Homemade chicken noodle soup is ready to serve!