1. Save and freeze all your meaty chicken bones from when you bake or cut up a chicken or turkey. (Previously roasted bones give an awesome flavor and color.) Giblets can also be used. Put all this in a large pot or slow-cooker. If your bones don't have much meat on them add a couple of chicken legs. Fill up with water.
2. Add large pieces of celery, carrots, onions, garlic. Add some peppercorns, whatever herbs you have around (I like parsley, rosemary, sage, oregano, and thyme), and a tablespoon or two of vinegar. The vinegar helps pull the minerals out of the bones. Cook this all on low overnight or all day. If any brown stuff rises to the top skim it off.
3. Pour everything through a strainer and throw out bones and veggies. Pull the meat from the bones, chop it up, and add it to the broth. Now, you can either stick it in the fridge for a few hours for the fat to solidify or skim it off in its liquid state.
4. Once the fat is skimmed put the both back in the pot and add more chopped carrots, onions, potatoes, peas, green beans, and finely chopped herbs. Once the vegetables are mostly soft you can add noodles and salt to taste.
This can be canned, too, (without the noodles) but this last batch was mostly eaten up, so I didn't have enough left for that!