want to make chicken noodle soup from scratch. help

Cook the chicken on the egg. Then de bone it cut up your veggies and if you had celery that would work also.

Similar to Cookinbob's suggestion with the turkey carcass, use a whole chicken and throw extra bones in.  Chicken necks are great for soup, as are beef bones.  I made some yesterday and used a whole chicken, 1/2 pound of necks, some beef bones, some big chunks of carrot, squash and parsnip, and a whole onion. Also, I don't put the noodles into the soup while cooking; I make them separately and just add to the bowl when serving.   

If you do Egg the chicken, keep the smoke to a minimum. I've ended up tossing a couple pots of stock because the smoke flavor concentrates, and becomes unpleasant.

The quarters can be just roasted. I usually drop the chix in a slow cooker first. Don't need to add anything, but a little salt doesn't hurt, and poultry rub works well. After a few hours, the meat will be ready to fall off the bones, and there will be some nice juice that can be added into the stock.

There will also be fat and soggy skin. Save that for making schmaltz if you like.

Pull the meat from the bones. Set aside. Should be easy. Leave a little on the bones. Put those into a 350 oven till brown. I like to add a some fat, and some sliced onions but that is not neccesary.

Place the browned bones (and onion) into a stock pot w. a couple quarts of water. Or use a pressure cooker w. just as much water as needed for the final pot of soup. The standard addition to the pot is a mix of finely minced onion, carrot, and celery. Simmer for hours till the water reduces by half, or pressure cook for about an hour. Try not to let the water boil. Boiling will make the finished product cloudy. As mentioned, skim the scum away.

If you don't mind cloudy, and want more nutrition, add a few tablespoons of vinegar to the pot. That will disolve some of the bone, adding a higher mineral content.

Strain out the solids, and let the stock sit so any fat comes to the top. Remove that.

Slice/dice carrots, onion and celery, the standards. Other things can go in too. Parsnip works, tho' I think it is too sweet to use in quantity. Maybe some Italian parsley. Small quantities of sliced fennel bulb can work. A slice of ginger. Up to you.

Boil the noodles.

Add as much of the shredded chicken to the stock as you like. If the chicken was cooked in rub, most of the flavor you will want is already present. Taste and adjust. Add vegetables. Cook till they are beginning to loosing their crunch. Drain and add the noodles, and continue heating till the vegs are just barely tender.

If vinegar was not used to make the stock, add a few drops of lemon juice, and serve.

(Once you start making your own soups, most commercial stuff won't seem worth eating. Good stock by itself is a worthy goal. I hoard bones so that I can make my own.)

What @gdenby said. I would add that if you can get some backs, and bones anywhere to add to the stock it will improve the mouth feel. Just boil them first for five minutes to kill any scum causing stuff.

No, hard at work son.

if im making this for a few meals reheated i like to make the first batch with rice and barley, then on reheats add in the noodles so they dont start falling apart

It is if you go strictly with broth. You need 6 - 8 hours to make a decent stock. Stock doesn't add a lot of flavor but adds richness.

Here is a relatively fast one. This lady makes several soups on this site and if you are interested click on more from this hero

http://how2heroes.com/videos/soups-sauces/spicy-chicken-rice-flu-chaser-soup