Place one whole chicken – about 3 lbs +/- in a large pot
Add water until chicken is covered.
Add
1 Tbsp salt
¼ tsp pepper
½ onion chopped
½ head of celery chopped
If desired, add 2-3 fresh sage leaves, slightly chopped.
Bring to a boil, then turn down low and simmer 1 hour, covered.
Allow to cool a little.
Either chill this in the refrigerator overnight for convenience and continue the next day OR
Pour everything through a strainer into a large bowl to capture all of the chicken parts and vegetable debris.
Transfer the broth back to the pot.
Bring the broth back to a boil and add 2-3 sliced carrots and a few stalks of chopped celery. No need to overcook these. 10 minutes will do.
While broth is heating and vegetables are cooking, separate the chicken meat from the bones. (Remove the large breast pieces- otherwise you will have too much meat in the soup) Cut the chicken into bite-sized pieces and add to broth when vegetables are done. Your soup is ready to serve. Add noodles to each bowl separately. If you cook the noodles in the broth, your broth will disappear!
Jeanette: I make home-made chicken soup a lot and one of my ongoing conundrums to getting the same outcome each time is how much water to how much chicken to use when stewing it, then if and how much water to add after. Sometimes I use a whole chicken, sometimes I buy a tray of bony parts like the wings (party wings, or drummettes).
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