For Chicken:

Boil chicken in enough water to cover chicken. Add chopped onion, garlic powder, and onion powder to the water. On medium heat bring broth to a boil, reduce heat to simmer cook chicken until meat is very tender (1 1/2 hours). Skim the surface every once in a while to remove scum.

Once the chicken is cooked and cool,remove the meat from bones and shred it. Reserve the chicken broth and set aside.

For Veggies:

In a skillet heat the olive oil and saute onions, garlic, carrots, and celery on low-medium heat until veggies are tender about 5-7 minutes.

Noodles:

In a large pot add half container of the store bought chicken broth (should be 2 cups) and add 2 cups of water, bring to a boil. Cook the noodles until they’re almost tender. Drain and set aside.

For the Stock:

Take the broth from the chicken and strain it over a large stock pot, add the remaining of the store bought broth into the pot and mix the two broths together. Cook the broths on high until it comes to a boil then lower it to medium heat. Add 4-5 chicken bullion cubes into the broth stirring until they dissolve. Cook broth for 15-20 minutes.

For Soup:

In the stock pot with the broth and add chicken, carrots, veggies, and noodles. Cook the soup on low heat until the noodles are tender about 5 minutes.

Serve with saltine crackers or crackers of your choice.