After 20 minutes, pull out the legs, separate the meat from bones, return meat to broth and add peas. Cook for 5 minutes (if peas are fresh, cook for 10 minutes). Pull out the bow.
Add the noodles, cook for 1 minute, season with salt to taste. I used a flavored salt with garlic and herbs. Remove from heat.
Let the soup infuse for 7-10 minutes and serve.