This is how I make my chicken soup, and as I recall, I got the general idea from another UKY member some time back.
Take some chicken pieces (breasts, leg quarters, whatever parts you fancy) & brown them in a little oil along with v roughly chopped onion, celery, carrot, garlic if you like it, salt & pepper, maybe some thyme, sage and/or other herbs you want.
After that has browned & the veg have started to soften, cover with water. (Here I sometimes have my own homemade chicken stock out of the freezer, so I would put in my stock instead of water, then add more water if needed.) Bring it to a boil, then cover & simmer for however long you like -- it'll be awhile though because you want it to cook until the chicken starts to fall off the bones.
Then fish all the chicken out with a slotted spoon, clean it off the bones, and chuck the meat back into the broth. Add as many crunched up tagiatelle-style egg noodles as you want. Let it cook until the noodles soften & serve. (Season throughout to taste, of course.)
