Step 1: Pour 5½ cups of chicken broth into your large stockpot and place over high heat. Bring the broth to a rolling boil-this should take about 5-7 minutes.

Step 2: Once boiling, carefully add your whole chicken (or chicken pieces) to the pot. Immediately stir in the chicken bouillon powder, butter, and a generous grinding of fresh black pepper (start with ½ teaspoon, you can add more later).

Step 3: Reduce heat to medium-low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to prevent overflow. Simmer for 45-60 minutes until the chicken is fully cooked and tender (internal temperature should reach 165°F).

Step 4: Using tongs or a slotted spoon, carefully remove the chicken from the pot and transfer to a cutting board. Let it cool for 5-10 minutes until safe to handle.

Step 5: While the chicken cools, keep the broth simmering on low heat. Once the chicken is cool enough, use two forks or your hands to shred the meat into bite-sized pieces. Discard the bones, skin, and any cartilage.

Step 6: Return all the shredded chicken to the pot with the simmering broth. Stir well to combine and let it heat through for 2-3 minutes.

Step 7: Add the egg noodles to the pot and increase heat to medium. Cook uncovered, stirring occasionally, for 8-10 minutes or according to package directions until noodles are tender but not mushy.

Step 8: Taste and adjust seasoning-add more black pepper or a pinch more bouillon if you want that extra punch. The soup should be boldly flavored and aromatic.

Step 9: Ladle the hot souplantation chicken noodle soup into bowls and serve immediately while steaming hot.