First, Make the Broth

To ensure a flavorful chicken noodle soup, make the broth first and then use that broth to make the soup.

1. Simmer the cut chicken parts with your choice of and proportions of celery, carrots, onions, parsley, peppercorns, bay leaves, parsnip (optional), and salt in a large pot. Add enough water to the pot to cover the chicken by 1 inch.
2. Bring the mixture to a boil, reduce the heat, and simmer for 1 to 1 1/2 hours or until the chicken is falling off the bones.
3. Remove the chicken from the pot. If you would like the broth to become more concentrated in flavor, continue to simmer the broth for 20 minutes or so. Strain the broth through a fine sieve and discard the vegetables.
4. Refrigerate the chicken and broth separately for at least 8 hours until the fat has risen to the top.

Then, Make the Soup

1. Chop or shred the chicken meat into bite-sized pieces and reserve. Skim the chicken fat from the top of the broth and reserve.
2. Add 3 tablespoons of reserved chicken fat to a large saucepan with an accompanying lid. Add chopped onions and sauté until translucent while stirring frequently. Add chopped carrots, sprinkle with salt, stir, and cover the pot. Cook for about 5 minutes or until vegetables are tender but not browned.
3. Pour the chicken broth into the pot and bring it to a boil. Reduce the heat and add the chicken pieces and cooked noodles until heated through.
4. Serve your homemade chicken noodle soup!