Chicken Noodle Soup (with bone-in chicken)

I have a sick child today.  Nothing serious, just a cold so I decided to make chicken noodle soup.  I usually make this easy chicken soup recipe, but wanted the added benefits of bone broth so I used whole bone-in chicken pieces.  I basically followed my Turkey Noodle Soup recipe using bone-in chicken instead.  

After some chicken noodle soup, lots of fluids and rest my little guy will be back to good health in no time.  

Ingredients:
1 onion diced
3 cloves garlic minced
1 stalk celery diced
2 T. butter
8 C. chicken or vegetable broth
6 C. water
1 chicken carcass or 3-4 bone-in chicken pieces, skin removed
1 t. salt
1 t. Cajun or Creole seasoning
Fresh ground pepper
1 10 oz. bag frozen peas and carrots*
12-16 oz. Amish home-style egg noodles

1.  In a large pot, sauté onion, garlic and celery in butter until tender and slightly caramelized.

2.  Add water, chicken base, chicken carcass or pieces, salt and Cajun seasoning.  You can add a little fresh ground pepper to taste.  Cover and cook on low for 1 1/2 to 2 hours.  

3.  Remove carcass or chicken pieces from the pot and pull meat off the bones with a knife and a fork.  Cut up the meat and return it to the pot.  Add frozen peas and carrots and bring pot to a low boil.  

4.  Add noodles and continue to cook uncovered until noodles are tender.  (Check noodle package for cooking time.)

*You can substitute frozen peas and 1 to 2 large sliced carrots.