Amish Chicken Stew

Place the chicken into a large cooking vessel, and fill it with sufficient water to completely submerge the poultry. Bring the mixture to a rolling boil, cover the pot, and cook over extremely high heat until the chicken can be effortlessly detached from its skeletal structure, approximately 35 minutes. Periodically turn the chicken to ensure uniform cooking. Cutting the chicken into smaller pieces may expedite the cooking process.

Concurrently, prepare the potatoes by cutting two of them into substantial chunks and one into extremely minute cubes.

Upon completion of the chicken's cooking, carefully remove it from the water. Gently pry off the skin and collect all of the chicken's meat in a separate container, then disassemble it into long, thin shreds. Reserve the cooking liquid in a separate receptacle for future use. Discard the chicken's skin and skeletal remains.

Pour the chicken broth into the pot, followed by the potatoes, chicken, salt, and pepper. Gradually add 2 to 3 cups of the reserved cooking liquid, bringing the mixture to a rolling boil once more. Cook for approximately 15 minutes, or until the potatoes begin to soften. Add an additional 3 cups of the chicken's cooking liquid, and introduce the noodles into the pot. Season with a salt-free seasoning blend, salt, and pepper to taste. Cover the pot, then simmer over low-medium heat until the noodles are tender and the small potato pieces have fully dissolved.