This soup always gets great lauds at our home! They lament that I only make it once a year (After Thanksgiving). I boil the carcass in water only, remove carcass, strain; Then I cool the water, skim desired fat from top; then reboil the water with the other ingredients. That intensifies the flavor of the spices... not boiling them to "death" over and over. :) I also use 'home-style' noodles like "Country Pasta" from Costco... Don't have time to make them myself, but the store bought ones are really good, and more 'substantial'/filling.