Salt and pepper chicken thighs and place at the bottom of stock pot or dutch oven.

Chop carrots and celery into thirds, and onions in half. Remove cloves of garlic from skin. Slice lemon in half. Add to pot along with rosemary.

Add water to pot and bring pot to boil for a few minutes and then down to a simmer.

Cover and let simmer for at least 3 hours, but I normally simmer mine for at least 6 hours. Add more salt and pepper to taste as it simmers.

Throw away onions, carrots, and celery. Note: If you like vegetables in your, dice them to desired size and sauté them before bringing to a boil. Remove chicken thighs and place them in a separate bowl to use later.

Line a strainer with two paper towels (or cheese cloth) and pour broth through the strainer into a separate bowl

For best results, refrigerate broth for one day and to remove the fat that rises to the top when cool.

Bring strained sauce to a boil. When broth is boiling, add noodles and cook to desired texture. While noodles are cooking, remove chicken skin and bones and break chicken into small chunks.

When noodles are almost cooked, add chicken back in and heat till thoroughly warmed.