Rinse 3-4 pounds chicken (bone-in breasts, thighs and drumsticks are a good combo) and put in stockpot with water to cover. Add a quartered onion, 3 carrots, 4 celery stalks (leaves and all), a bay leaf and a teaspoon of dried thyme. Let boil then turn down and simmer until chicken is done, skimming foam as it develops. Remove chicken from the pot and take off the meat, adding the bones back in for flavor. Let simmer, partially covered, for up to five hours, then strain. In a separate pot cook 4 or 5 extra carrots and add them to the finished soup along with a few good handfuls of shredded chicken, plus spinach or whatever leafy greans are lying around. Salt and pepper to taste. If you want noodles, cook them separately and add them in just before eating so they don’t get mushy.