Put the chicken in a large stock pot and cover with water, bring to the boil, turn down to a simmer and cook for 1 hour.
Remove the chicken from the pot, remove all of the chicken and set aside, then put the bones and skin back into the pan, and cook on a low heat for another 3 hours.
Strain the soup though a sieve (you might need to use 2 large bowls to do this). Once strained, put the stock back into the pan. Add salt sparingly and taste to make sure its seasoned enough. I like quite a salty taste! Add the soy sauce. This will enhance the colour as well as the flavouring.
Cut the chicken into thin strips, add the noodles to the soup, then add the chicken, cook for at least another 15 to 20 minutes and add more salt if needed!
Serve the soup in bowls with finely chopped spring onion to garnish and add that bit extra flavour.
Chicken stock cubes could be used for quickness, and cooked chicken can then be added!