In a large saucepan or Dutch oven combine chicken pieces, water, celery leaves, thyme, basil, and bay leaf. Bring to boiling; cover and reduce heat. Cook 45 minutes. Remove chicken pieces from pan to cutting board. When cool enough to handle, remove skin and bones; cut chicken into ½" pieces; set aside. Remove celery leaves from soup and discard. Skim fat from soup. Bring soup to boiling. Add noodles, green onion, carrot, celery, chicken bouillon, salt, and pepper. Return chicken to soup. Return to boiling; cook 20 to 25 minutes or until noodles are tender. Stir in cilantro.