Farmhouse Chicken Noodle Soup

Water
1 onion, chopped
1 T. salt
2 chicken thighs and 2 legs or 1 whole chicken
12 oz. egg noodles
Salt and fresh ground pepper

Fill a 5-quart stockpot three-quarters full of water. Add one chopped onion and 1 T. salt. Add 2 chicken thighs and 2 legs, or one whole chicken. Cook at a low boil until meat is tender and easily removes from the bone. (Frozen chicken can be boiled without defrosting. Cooking time will be over one hour.) With tongs, remove chicken from the pot and place on cutting board. Remove skin from chicken and discard. Pull the meat from the bones and chop into bite size pieces. Strain the chicken broth from the pot to remove any skin and return strained broth (4 or 5 qts.) to the pot. Return chopped, cooked chicken to the pot, cover and heat. Once the broth has reached a boil, slowly add 12 oz. egg noodles and stir. Cook uncovered for 5 to 8 minutes, until noodles are al dente. Season with salt and fresh ground pepper to taste and serve.