1 3 lb. broiler-fryer chicken, but into pieces
3 or 4 celery ribs, including leaves, cut into pieces
1 large onion, cut into quarters
1 large turnip, pared and cut into quarters
1 large carrot, pared and cut into quarters
2 cloves garlic, peeled and quartered
1 large bay leaf
frew sprigs parsley
3 whole cloves
few threads of saffron (optional)
1 cup finely chopped carrot (about 2 medium)
1 cup finely chopped celery (3 or 4 ribs)
2 heaping cups uncooked medium-wide egg noodles
1 to 2 tsp. salt
Rinse chicken and place pieces in large, heavy pot. Cover with 12 cups of cold water and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes, skimming off the foam with a large spoon as it rises to the surface. Add celery pieces, onion quarters, turnip, carrot chunks, garlic, bay leaf, parsley sprigs, cloves, peppercorns, and saffron). When broth has returned to a simmer, cover and cook for about 30 minutes or til chicken is tender, but not quite falling from the bones.
Remove chicken from the broth to a platter. Cover the pot and allow the broth to continue to simmer.
When the chicken is cool enough, remove skin and bones and return them to the simmering broth. Cut chicken meat into small pieces. Place in the fridge.
Continue to cook the broth, covered, for 2 hours. Remove from heat and allow to cool slightly. Strain broth through a colander into a large bowl, pressing down hard with the back of a spoon to extract all of the flavor from the solid ingredients. Discard the residue.
With a large spoon, skim most of the fat from the top of the broth, or refrigerate and skim later after the fat has congealed.
Return skimmed broth to the cooking pot. Add chopped carrot and celery and bring to a boil. Stir in noodles and salt. Continue to cook at a slow boil until noodles are tender. Stir in reserved chicken and continue to cook only until the chicken is heated through.