Remove the chicken from its packaging and remove any giblets from the cavity, as well as any large lumps of fat from the cavity’s entrance. In a large stockpot, add the chicken and enough broth or stock to come most of the way up the chicken’s breast (it should be about 8 cups or 2 quarts).

Over medium-high heat, bring the broth just to a simmer, about 195° F. The liquid should shimmer, and a few bubbles per minute should break the surface. Simmer the chicken for about 10 minutes per pound.

While the chicken is simmering, prep the vegetables and measure out the noodles. Set aside.

Start checking for doneness after the initial cooking period with an instant-read thermometer inserted in the thickest part of the breast and thigh without touching bone. If the chicken has reached 180° F in both places continue to the next step; if it has not yet reached 180° F, continue to simmer a few more minutes until it reaches that temperature.

Carefully remove the chicken from the pot and set it aside on a plate or cutting board to cool. Defat the broth if you wish and add the remaining 2 cups of broth to the pot. Lid it and bring it to a full boil over medium-high heat.

Add the vegetables and noodles to the boiling broth and boil for 10 minutes (or per the noodle package directions). Remove from heat.

Skin and debone the cooled chicken, remove any large pieces of fat, and cut the meat into bite-sized chunks. Add the chicken back to the pot, stir to combine and add salt and pepper to taste. If serving immediately, heat the soup through over medium-high heat, or portion the soup into meal-sized servings and refrigerate. Microwave each serving on medium-high heat until warmed through.