You could use concentrated chicken soup base or cartons if chicken broth if you prefer. I don't like the cartons because I think it's overpriced, bland and a waste of packaging.
I would also normally put veggies in it like onions and carrots- yum!- but he didn't want those either. I guess when you're sick your preferences revert to what you liked (or didn't like) when you were a little kid! So I just added a halved onion and whole garlic cloves to season the soup as the chicken cooked since they can be easily strained out. This Joseph Joseph scoop colander was a gift from my mom and it's perfect for the job:
Here's the result, mostly homemade chicken noodle soup that's sure to please picky people! Sorry the picture is unappetizing, I promise it's good though :)
Chicken Noodle Soup
1 large onion
4 whole cloves peeled garlic
1 lb boneless skinless chicken thighs or breasts
1/2 gallon chicken broth
1/2 t dried sage
1/4 t dried rosemary
1/4 t dried marjoram
1/4 t pepper
salt to taste
2 1/2 C flour plus more for dusting
1/2 t salt
1 T softened butter
at least 1/3 C water
Cut the ends off the onion, chop in half, and remove skin. Place in 5 quart pot along with the garlic, chicken and broth (note: if you use bouillon, just add 1/2 gallon water and the bouillon cubes). Crush herbs with a mortar and pestle and add to the pot along with the pepper. Cover pot and bring to a boil, then reduce heat to medium and simmer 20 minutes or until the chicken is cooked through. Make the noodles while the chicken is simmering.
To make noodles:
In the bowl of a stand mixer, stir together flour and salt. Add eggs, butter and 1/3 cup water. Stir by hand until the ingredients are mostly combined, then attach the dough hook and let the mixer do the work. Add more water, a tablespoon at a time, if dough is too dry. You don't want it to be sticky though. Let mixer knead dough for 5 minutes until smooth (or do this by hand if you don't have a stand mixer), then form the dough into a ball and cover the mixing bowl. Let rest 10 minutes. After dough has rested, generously flour a clean surface. Place the dough on the surface, sprinkle with additional flour, and roll dough out until it's 1/4 inch thick if you like fat noodles (we do!) or 1/8 inch thick if you want thinner noodles. Use a pizza cutter to slice dough into 1/2 inch by 1 inch pieces.
By this time the chicken should be done cooking. Remove the chicken, onions and garlic with a large slotted spoon. Discard the veggies and dice the chicken. Taste the broth and add salt if necessary. When you're ready to cook the noodles, bring the broth back to a light boil and add them along with the chicken. Simmer, uncovered, 5 minutes.
Yield: 6-8 servings