Chicken Noodle Soup (like my Grandma's)

I bought 2 packages of cut chicken thighs, 8 thighs, about 4 pounds. First remove skin - you can discard if you wish, but I fried them up crisp with a dash of sea salt & let them cool as a treat for our dog. Season all sides of uncooked thighs with garlic salt, black pepper and poultry seasong blend. Add 4 tablespoons of canola oil to a dutch oven (or a heavy-bottomed pot) then place over a medium flame. Once oil is hot, place seasoned thighs in, then brown them on all sides (leave all browned bits & pan juices in pot). Remove to a pyrex casserole dish, cover tightly with foil, them finish cooking them completely for 30 minutes in a 350 oven. Remove from oven, remove the thighs to cool. Scrape any bits & liquid from pyrex pan into dutch oven. Once thighs are cool, pull meat from bones, place in tightly sealed container and refrigerate. (About a third of this meat will go into soup, the rest in another meal). Return thigh bones to pyrex pan along with a whole medium yellow onion sliced in half, and 2 celery ribs. Roast Uncovered in oven at 350 for 45 minutes. Dump all contents into dutch oven, then fill with clear cold water (6-8 cups), then cook on high flame for 2 hours. Cover tightly and refrigerate overnight. Day 2 Remove dutch oven from fridge, uncover. Skim all congealed fat off the top and discard. Using a colander, strain liquid into stock pot, discard bones, etc. Add the Carton of chicken stock to your homemade stock, then add carrots and celery. Cook on medium high until vegetables are tender. Add diced chicken meat, celery leaf and reduce heat to low. Cook kluski noodles according to package directions, then drain and rinse until cold. Add noodles to soup until all heated through. Serve hot.