Place all the ingredients in a large, heavy-bottomed stockpot. Bring to a boil.
Skim the foam layer from the top, reduce heat to medium-low, partially cover and simmer for 3 hours.
Strain the solids through a colander. If you can’t bring yourself to discard the meat, keep it and use it (without the skin) in these chicken patties.
Serve the chicken soup immediately. Or cool completely, refrigerate overnight, and the next day, remove the fat layer from the top before reheating.
Nutrition info based on CalorieKing.com.To make the noodles pictured here, cook wide egg noodles such as these (or use a gluten-free brand if needed) separately in salted boiling water. Cook them 2 minutes less than the directions on the package call for. Add them to the soup just before serving, about 1/2 cup cooked noodles per person. You can keep the leftover noodles in the fridge, in an airtight container, for up to 4 days.