We like to grill two whole chickens, using the two chicken carcasses to make chicken broth and then we use the leftover meat for the chicken soup.

Cover the two chicken carcasses with water and bring to a boil. Simmer until the meat falls off the bones.

Using a spider or strainer, remove the carcasses from the stock, and sort through to retain the meat.

Add the meat back to the stock. If you can work ahead, put the stockpot in the fridge overnight so that you easily skim any fat off of the top.

Add the vegetables and seasonings to the soup and bring to a boil, and then let simmer for an hour.

Add the noodles and let simmer until soft. Check and adjust the seasonings, and serve!