Put chicken in a large stockpot and cover completely with water. Add salt, then bring to a boil.

Reduce heat to a medium simmer and let simmer for at least 2 hours, until chicken is falling apart.

Place a colander over a large bowl and strain stock and chicken into it.

In the now-empty stock pot, melt butter over medium heat. Once melted, add carrot, celery, and onion, and cook until onion is translucent. Pour back in stock and bring to a simmer.

Pick apart chicken and remove any meat that is left, and add the meat to the soup. Stir in spices, then bring soup to a boil. Reduce heat, cover, and let cook for at least an hour. 15 minutes before serving time, add noodles.

Taste soup and adjust seasoning as needed.