Trim all edible meat off the bones and refrigerate. Put the bones, gristles, some of the fat and skin into a big pot. Cover with cold water and bring to a boil. Add one onion, some celery stalks (tops included) Salt, peppercorns and thyme (powdered....if using fresh add at the end of the soup making process)

After this comes to a boil, reduce heat and simmer for an hour or so. Let cool, then strain into another pot using a fine sieve or cheesecloth over a colander. Cool the strained broth overnight in the fridge. Skim off fat.
Saute chopped onions, mushrooms, chopped peppers in a lightly greased pan. Bring broth back to a boil and add some sliced carrots and cook about 10 minutes; then add above vegies.

Add reserved chicken. Taste for seasoning and bring back to a boil. Add egg noodles Enjoy.