Preheat the oven to 400° F.

Remove the chicken parts from its cavity and reserve for the stock.

Place the chicken in a baking dish.

Rub the chicken down liberally with salt, pepper, and olive oil (1 tablespoon of each).

Bake for 50 – 60 minutes or until the chicken registers 160° F in the thick part of the breast.

Let cool.

Meanwhile, sauté the vegetables in a little olive oil over medium low heat until just starting to tenderize.

Add a cup of white wine and allow it to cook until wine is absorbed (optional).

Salt and pepper.

Pull chicken meat from bone (reserve bones, skin, etc.) once it's cool enough that you can handle it.

Rough chop it.

You need 2 cups for the soup and can use the rest for dinner, Ladies Lunching Chicken Salad, buffalo chicken dip, etc.

Place skin, bones, etc. in a large stockpot and cover with water. Add the chicken organs, scraps from the vegetables, a bayleaf or two, salt (a tablespoon or so), peppercorns, any fresh herbs you have on hand (I like parsley, oregano and thyme), 5ish garlic cloves and bring to a boil.

Reduce temperature to simmer and let cook 15 minutes or as long as you like.

Strain the stock to remove the skin and bones.

Add vegetables and chopped chicken to the stock.

Here's where you need to make a strategic decision about adding the noodles. How many and when to add them? How much is fairly simple: add about 1 cup of noodles per 2 cups of soup but don’t do it just yet! I like to store the soup in 4 cup containers and add the noodles to only the soup I’m eating in that meal. This keeps the noodles from absorbing all the stock, bloating into a disgusting texture, and breaking down into a gooey mess. But that’s just me. You can add them all now. Really. No judgment.

So at this point, I recommend packaging all of the soup except what you're going to eat, as is, without noodles.

Then, add the 1 cup dry, uncooked noodles per 2 cups of soup directly to the soup that you are planning on eating and follow your noodle package directions.

The extra wide egg noodles I like need about 5 minutes (again, that's dry noodles directly in the soup).

Short on time, long on sick? Buy a rotisserie chicken at the Grocery store. Strip the meat away and reserve. Follow the Stock steps with the skin and bones from the grocery store chicken.