Bake the chicken in the oven until the internal temperature reaches at least 165°. Be sure to test multiple areas to make sure the reading is accurate!
Once the chicken is fully cooked, strip as much meat off the bones as you can. We don't worry about keeping the meat "pretty" because I just cut it up for the soup anyway.
Store the meat in the fridge until the bone broth is finished.
In a large stock pot, combine at least 1.5 gallons of filtered water and all the chicken bones. You don't have to break these up in any way, just add the whole carcass to the water.
Bring to a boil over high heat, then reduce to medium and maintain a low roll for 6-8 hours. As the bone broth boils, scrape off any foam you see develop on the top. This can cause the bone broth to be bitter and taste "dirty".
Strain finished bone broth to remove bones. Pour the bone broth back into the large pot.
If you want to eat the soup right away:
Grab the meat that you removed from the chicken and chop into soup size pieces.
Chop up 1 cup of each carrot and celery, along with 2 small white onions.
Add everything to the pot and cook over medium heat until the veggies are soft. Salt and pepper to taste.
Cook noodles on the side and pour the soup over them when ready to serve. Keeping the noodles separate helps to keep them from soaking up all the broth and getting soggy!
If you want to can the soup for later:
Now that you have your bones out of the broth, place the bone broth in the fridge. You'll need to let it cool until the fat rises to the top.
If you can it with all the fat still in the bone broth the fat might creep up the sides and break the seal. And no one wants that!
Once the fat has solidified on the top, scoop it out and either save it for a different dish, or throw it away. Place bone broth back on the stove and return to slow boil.
Chop carrots and celery until you have 1 cup of each, chop 2 small-medium onions and mix the veggies in a bowl or measuring cup. Chop chicken into small pieces and keep separate from the veggies.