Nothing artificial here – from stock to noodles to final product.
Combine stock and chicken in soup kettle. Simmer 1 hour, partially covered. Remove chicken, cool, discard skin and bones, chop meat. Cool broth, chill, and skim fat from top. Reheat broth in kettle, add chicken, carrots, and parsley. Simmer 10 minutes. Add noodles and simmer until tender. Season with salt and pepper.