* Cut chicken quarter sections in half so that you have a total of 4 pieces plus the 2 chicken breasts (total of 6 pieces of chicken)
* Rinse the chicken pieces under cold running water.
* Remove any excess fat, but leave the skin on each piece.
* Place the chicken in a soup pot and add enough water to cover the chicken, about 7-8 cups.
* Add the bay leaves and about 1 Tbsp. salt and 1/2 tsp. pepper.
* Cook the chicken over medium heat. When the water boils, turn the heat down so the chicken is at a simmer.
* The lid to the soup pot should be tilted on the top of the pot, not completely on so it doesn't boil over.
* Simmer the chicken about 40-50 minutes until cooked through. The flavor for the soup broth comes from the chicken as it cooks.
* As the chicken simmers, use a spoon to remove any fat (looks like foam) that is floating on the top.
* When the chicken is done, turn off the heat and remove the chicken from the pot to a plate.
* Let the chicken cool long enough that you can cut it.
* Remove the skin and bones from each piece of chicken (the chicken should almost fall off the bone).
* Cut all of the chicken into bite size pieces or shred it with two forks.
* Turn the heat back on medium and bring the broth to a boil.
* Add the package of noodles and the chicken to the soup pot.
* Check for seasoning and add more salt if necessary.
* Stir the soup and let the noodles cook until done, about 8 minutes.
* As the noodles cook, they will expand, add chicken broth if you would like.
* When the noodles are cooked, turn off the heat, remove the bay leaves and ladle the soup into bowls.
* Serve with a salad or crusty bread.
As the soup cools in the pot after it is cooked, it may continue to thicken as the noodles will continue to soak up the broth. You can thin it out by adding some or all of the can of chicken broth. Since this soup is great as a leftover, you may need to add the can of chicken broth when you reheat it.