1largechicken carcassI used my leftover rotisserie chicken
3mediumcarrotspeeled and cut in about 3-inch pieces
5stalkscelerycut in about 3-inch pieces
1largeyellow onioncut in quarters
6clovesgarlicwhole and peeled
Place chicken carcass in large pot (for stovetop), 6+ quart Instant Pot or 6+ quart slowcooker.
Add carrots, celery, onion, garlic, parsley, peppercorns, salt and Worcestershire.
Add water to cover (about 8-10 cups)
FOR STOVETOP PREPARATION:
Bring to boil and reduce the heat to a simmer. Cook at slow heat for 1½ to 2 hours.
FOR INSTANT POT PREPARATION:
Set for High Pressure for 45 minutes.
Let naturally release for at least 30 minutes.
Strain stock and cool and store for later use, or use immediately.
FOR SLOW COOKER PREPARATION:
Cook on Low setting for 8-10 hours or High setting for 4-6 hours.
When done cooking:
Remove the grease and foam with a ladle as needed (more common with the stovetop method)
About 15 minutes before broth is done, cook the noodles according to package directions (until al dente)
When broth is done cooking, strain the soup into a large bowl using a large colander. Return clear soup to the stove. Slice carrots and celery small, dice the chicken and return with the noodles to soup.
Taste and add more salt as needed. Serve in hot bowls and garnish with fresh chopped parsley