Add everything to large stock pan along with 14 cups of water. (This allows for some water to evaporate and still give you enough stock for 12 cups.) Bring to a boil and simmer, covered, for about 2 hours. Remove carcass and strain stock through colander into large bowl. Return 12 cups of stock to pan. Add chopped meat from carcass, bring back to boil and add chicken stock (oxo, or I use a great gluten-free one, available at most grocery stores). Add your noodles of choice (gluten free or regular), and cook for the approximate cooking time required by the noodles. If you have a package of Lipton Chicken Noodle Soup handy, add that too for extra flavour. Salt to taste.
Cool to room temperature before refrigerating. If freezing, avoid adding noodles until reheating to serve.
Notes
If you don't have a carcass, you can use inexpensive chicken legs and brown them ina bit of oil first, before putting them in the stock. The browning adds more flavour and colour to the stock. You can use them without browning, but the soup will be paler. I like to use the remains of the whole rotisserie chickens you can buy at the store. Works great for a second meal out of the chicken, and the spices left in the meat make delicious stock!
Recipe by Hidden Ponies at https://hiddenponies.com/2011/11/chicken-noodle-soup/