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Thaw chicken completely before using. CLEAN out chicken ( take out lungs / insides/ the thing by the throat sac with grass crap…) leave skin.
Place in pot and fill with COLD WATER. When Boils, remove all the foam stuff.
Add more water if needed and add all spice blends, onion and carrot. Boil again then turn on medium / low and simmer for 2 hours about. (Until meat fall off bone soft)
Remove chicken from bouillon and remove skin and bones. Cut up meat into small and place in NEW POT. (Use as much or as little meat as want)
STRAIN bouillon into new pot and add more water and spices to taste. BOIL AGAIN.
Add the egg noodles and turn off as soon as it boils again. (It boils pretty quick). Don’t cook for any longer or noodles fall apart and overcook.
Optional as parsley or dill before serving
Notes: you can make the boullion ahead of time and stop at step 4. Refrigerate and continue when ready. Can also add potatoes.