I deboned a rotisserie chicken to save some time, boiled the bones with a chopped onion, about three carrots cut in chunks, four stalks of celery cut in chunks, two boxes of chicken broth, 2 bay leaves, black pepper, garlic powder, sprinkle of dried Thyme a package of Saxon Goya seasoning, usually used in Spanish dishes. I simmered for about 3 hours, strained the broth and discarded the bones and mushy vegetables. I added a little water and fresh carrots and celery. When the carrots were fork tender I added my cut up chicken. I cook my noodles separately and add to a bowl and pour soup on top. I use small egg noodles. We had a bowl for lunch and put the rest in the freezer.