All you can eat chicken noodle soup. It took for-ev-er but it turned out amazing.
For the stock:
3 chicken legs/thighs, bone in
2 chicken feet (really!)
the butt of celery
a few celery stalks
3 large carrots, washed, unpeeled, cut into large chunks
1 onion, quartered, unpeeled
1T black peppercorns
1T coriander seeds
1t ginger (powdered)
salt & pepper to taste (I used quite a bit of salt, probably at least 3T).
Cover with water, bring to a shimmer - slightly less than a simmer and let cook for about 3 hours.
Once done, remove the chicken and vegetables. Discard vegetables. Debone/deskin chicken, chop coarsely, and add back to stock. Add in 3 large carrots, cut into small chunks, 1/2 onion, diced, and 2 stalks of celery, sliced thinly. Bring to a simmer and let simmer about 30 minutes.
Add a bag of wide egg noodles with yolk and cook into the soup. Let cook about 10-12 minutes, until noodles are done.
Eat some, give some to your neighbors, and feel better soon.