This recipe will yield 1.5 to 2 gallons of soup.
Several hours or night before: Place Chicken Legs&Thighs in sauce pan and cover with water. Bring to a boil and let simmer at least 3-4 hours or overnight.
2-3 hours before serving: Drain and set aside the liquid from the Legs&Thighs. This is good broth that will go in the soup. Separate the meat from the bones and skin. The bones and skin can be discarded and meat should be cut or pulled into small pieces. In 2-3 gallon soup pot, add the liquid from cooking Legs&Thighs, meat from Legs&Thighs, and 4 quarts of Chicken Bone Broth. Bring to boil. Prepare vegetables (onions, celery, and carrots) and add them to the pot. When the pot returns to a boil add Salt, Pepper, Thyme, Parsley, Basil, and Sugar. Let the pot cook on a low boil until vegetables are soft, stirring occasionally. Bring to a high boil and add the egg noodles. Bring back to boil, stirring constantly until egg noodles are soft. Taste soup and add additional salt or other spices as needed.
Serve the soup hot. Leftovers can be frozen or refrigerated to be eaten at a later date.