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1
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Rinse chicken pieces and place in a large pot. Cover with 12 cups cold water. Bring to a slow boil. Reduce heat and simmer, uncovered, for 30 minutes, skimming off foam with a large spoon as it rises to the surface. Add large pieces celery, quartered onion, turnip, 1" pieces of carrot, garlic, bay leaf, parsley sprigs, cloves, peppercorns, and saffron. When broth has returned to a simmer, cover and continue to cook for about 30 minutes, or until chicken is tender but not quite falling from the bones.
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2
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Remove chicken pieces from broth with a slotted spoon. Allow covered chicken broth to continue to simmer. When chicken is cool enough to handle, remove skin and bones, Return these to the simmering broth. Cut chicken meat into small pieces. Place in a tightly covered container and refrigerate. (Save 3 cups of chicken using all the white meat, plus additional dark meat if necessary). Save any remaining chicken in freezer for use at a later time.
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4
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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. It is important to leave about 1/4 of the fat in the broth for flavor. Return broth to 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 chicken is heated through.
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