Making Chicken Stock and Soup
Remove the excess fat from the cut up chicken. In a kettle or Dutch oven, combine chicken, vegetables, cold, water and seasonings.
Bring to a boil over low heat. Skim foam as it rises to the top of the water. Reduce heat; cover and simmer until the chicken is tender, about 1 hour.
Remove chicken; let stand until cool enough to handle. Remove chicken from bones; discard skin and bones. Dice chicken; use immediately or cover and refrigerate. Chill broth several hours or overnight; lift fat from surface of broth and discard.
Bring soup to a boil; add noodles. Cook until tender. Stir in reserved chicken; heat through.