Step 1

In a large pot, heat oil over medium-high heat until shimmering. Add chicken carcass pieces and cook, turning occasionally, until bones and any remaining skin are browned.

Step 2

Add a splash of the water to deglaze the pan and scrape all the browned bits off the bottom. Add the vegetables, remaining water, and salt. Bring to barely a simmer (watch closely to make sure it never comes to a boil as that can make your soup cloudy).

Step 3

Simmer for 90 minutes, scraping fat off the top occasionally, and checking to make sure your broth has not started to boil.

Step 4

Discard large pieces of bone and vegetable before straining broth through a fine-mesh strainer. Rinse pot to remove any chicken or vegetable remnants and return broth to pot. Bring to a simmer and add carrots, celery, onion, and spices. Simmer for 20 to 25 minutes, until vegetables are tender.

Step 5

While your vegetables cook, bring a pot of generously salted water to boil and cook noodles according to package instructions. Drain and set aside.

Step 6

Stir cooked, drained pasta and cooked chicken into the broth and vegetables. Add more salt and pepper to taste. Bring to a simmer and cook for 1 minute to make sure the chicken is heated through.

Step 7

Serve and enjoy.