Miss Picky Pant's Favorite Chicken Noodle Soup

I know.  Who wants to eat soup in the summer?  Well, me!  It's filling, delicious, clean, and healthy! And my picky pants 7-year-old daughter, apparently! She ate 3 bowls of this soup, and normally we have to fight her to finish one helping of anything. This recipe makes a pretty big batch.  You can freeze the leftovers if you think you aren't going to eat it fast enough.  The key to it is a good quality whole chicken.  Try as hard as you can to buy your chicken from a farmer if possible!  I've tried making it with the gross ones in the store, and it just doesn't have the same flavor.

Ingredients
1 whole chicken
2 of the biggest containers of Swanson's Organic Chicken Broth
4 carrots
3 small potatoes
2 cups of Ronzoni Healthy Harvest noodles

In a large soup pan, place the chicken and pour in the containers of chicken broth.  If this isn't enough liquid to almost completely cover the chicken, you may need to add a little bit of water.  Bring the chicken to a boil, and cook on medium-low for 2-3 hours.  The chicken is done when it starts to fall apart.

Pull the chicken from the pan and set aside to cool enough to handle.  While the chicken is cooling, chop the carrots and potatoes into bite-size pieces.  I don't peel either one because the peelings are the healthiest part.  Oh, and I'm lazy. ;)  Add these to the pan of broth.

Debone and remove the skin from the chicken.  Return the meat only back to the pan.  Cook on medium-low for about another 30-45 minutes or until the carrots are tender.  Add the noodles.  Cook 10 more minutes or until noodles are done.