That version was yummy, but it got even better. I had strained out the chicken a little early because I was hungry and wanted to make the soup, so I thought I'd add some more water and get a little more broth out of it. It was educational; I've always been in the you can't cook stock too long camp, but going from this, one the meat starts to fall off the bones you've gotten 90 percent of everything you are going to get. I'm going to have to see if Cook's Illustrated or Alton Brown has done the experimenting to figure out the perfect process, because apparently my traditional hours of simmering can be considerably compressed.
But I still did have a little broth, so I strained out the bones and meat and left the broth to simmer with a stick of lemongrass over very low heat. Got distracted and found when I checked it that it had boiled down, but at such a low heat that it had caramelized instead of burnt. So I diluted it, fished out the lemongrass and added half the soup from yesterday in and some more shredded chicken. After tasting it, I immediately added the rest of the noodles. So good! And there still was some left for the next day.
There's a certain glow of satisfaction in getting six meals off a five dollar chicken.
ETA: I forgot the best part! I added shredded green onion to the second version of the soup. Very vietnamese, and very tasty!