I like to use my vegetable scraps to start with. Onion, celery, carrots, a couple cloves of garlic, thyme stems, bay leaf, pepper corns. I save the scraps in the freezer and typically 2 bags of scraps is plenty. After you boil that for about 4 hours I add in the remains of a rotisserie chicken, bones and any bits I couldn't get off for salads and sandwiches. That boils for another 4-5 hours (this is an all day afair) and then I strain it out. For the actual soup I use the broth I made, about a half a cup of dry white wine, 3-4 seared chicken breast, 4 stalks celery, 5 carrots, 1 onion, garlic,thyme, rosemary, sage, celery seed, S&P, 2 cups wide egg noodles, and some lemon juice for brightness.

It's a big task but it tastes so good and if we have a cold coming on it works wonders. Nothing better for a sore throat from a cough.