Roast the bones and leftover skin from 2 roast chickens. (You can also use uncooked bones that you've saved and frozen from trimming your own boneless chicken pieces.) Pull the leftover chicken off and shred it in bite sized pieces to add at the end. Lay the bones on a baking sheet or pan and roast until brown, about 45minutes in a 375 degree F oven. Add the roasted bones to a dutch oven or covered roasting pan and cover with 10 cups of water, chicken stock or a combination of both. Add a celery stalk, 3 cloves crushed garlic and a roughly chopped onion to the pot. Place the covered pot or roasting pan in a 325 degree F oven for 2 hours. Let the stock sit and cool to room temperature before straining it through a colander or sieve and chilling it in the fridge for a couple of hours or overnight. When the ft solidifies at the top you can remove it. This should produce about 8 cups of stock.

Add the stock to a large pot. add the carrots, celery, salt and pepper and bring to a very slow simmer.

Crush the dried savoury and sage together by rubbing it with your hands or with a mortar and pestle. I like to have it ground quite fine. Add the ground herbs to the stock and simmer for 15 minutes.

Add the dry noodles to the soup and simmer for 10 -15 minutes longer until the noodles are tender.

Ad the shredded chicken in the last few minutes of cooking time. Serve immediately.