I've recently perfected my chicken-soup-making. (I should note, though, that while I like chicken broth, I'm not a fan of the meat, so I don't put any in my soup.)

First make a big pot of stock. Buy a package of chicken wings. (Any other bone-in, skin-on chicken would work, but wings seem to get the best result, and they also seem to be cheapest.) Dump them into an oven-proof pot. Roast in the oven at 375-400 for about 40 minutes, or until they're browned. Remove from oven. Cover with water, add lots of chopped garlic. Bring just to a simmer -- don't let it boil! Cover and simmer for 1 to 2 hours. (The longer you cook, the deeper the flavor.) When it's done, let it cool. Discard chicken, strain, and use or freeze.

It's actually better if you let it chill before using. It gets nice and viscous from the gelatin.

To make soup, I saute an onion and more garlic, along with a buttload of chopped parsley and black pepper. Throw in a bay leaf. Bring to a simmer (it can boil now that the chicken's no longer in it) and add other desired veggies -- I usually just opt for carrots. Cook until veggies are tender.

Cook noodles separately (albeit in chicken stock, if you have enough). Add noodles at serving time.

And I think this is what we're having for dinner!

Damn you that looks yum!

*goes over to mudpuppie's for dinner*