Chicken Noodle Soup

This soup is time comsuming to make but well worth it. During any season I always have a container in the freezer ready to go! I make this soup broth  and freeze in containers then when ready to serve I add the noodles. If noodles are left in broth too long they soak up the broth and become too soggy.
Now this recipe is not in my homemade cookbook...it is straght out of memory. Probably every time I make it, it tastes slightly different!! No exact measurements here!!

1 whole chicken
1 medium onion, sliced
1 cup water
salt and pepper
Place in roaster and roast in 300-350F oven for 2-4 hours (depending how big the bird is)
or till the meat is falling off the bone.
cool.
Remove meat from bones. Cube meat and store in covered container in fridge.
Place bones,skin, grissel  back into the roaster.
Cover with water. Bring to a boil on stove top.
Simmer for 2-3 hours.
Strain and cool broth in fridge overnite.
Skim off fat and discard.
In a stock pot:  Chicken broth
                        1 medium - large onion, chopped
                        spice ball filled with: several pieces of whole Star anise seed
                                                       whole pepper corns (approx12-15)
                                                       2-3 whole bay leaf
                                                       1-2 tsp salt
                                                       parsley (if fresh a bunch tied with string and dropped into the pot
                                                                     if dried probably 1/4 - 1/3 cup)
Simmer for 2-3 hours.
Remove spice ball. Add the chopped chicken
 Pour into containers. Freezes well.

Yield: I usually get 6-8 750ml yogart containers full
          each container make 3 bowls of soup