Cook chicken and salt with water till tender (for a more flavorful broth prepare as you would chicken stock with vegetables and herbs.)
Separate chicken from broth and cut into small pieces. Add chicken bones back to stock and continue to simmer until broth is developed to your liking. Add more water as necessary.
Strain out solids and add corn, celery, onion, carrots and green beans. Simmer for 20 minutes or until vegetables are nearly cooked.
Add back chicken and simmer 5 more minutes. Add cooked noodles and eggs and serve very hot.
If you did not prepare the broth as a stock, for extra flavor you can add a bouillon cube.