15 min? Liptons. But why not shoot for 3 min and drop a Knorrs bullion cube in a microwaved cup of water? I used to dig that.
But for real a bone stock with no cartilage (cartilage gives bad consistency for soup imo). Carcasses of roasted chickens are wonderfull here, along with extra necks, the feet, combs and beaks, if only you could just make these items magically appear. A good grade of concentrate like Better than Bullion, as Kkv suggested, can very successfully take the place of a starter stock, thinking especially in terms of small quick batch. It can also be added to a stock for a little extra oomph.
Onion, carrot, celery, dill, bay, basil, garlic, S+P (careful with the salt if you use a conventional concentrate). 3 herbs are enough, don't overdo, fresh is so much better. I've tried coriander seed, don't care for it here. For an Italian flair I'd nix the dill and add, oregano, maybe even toasted fennel.
Chicken on the bone, you can leave the skin on. Love sucking those bones.
My preference on the matter is cook your noodles separate from the soup and only add them upon serving. They will bloat if left in for any significant period, and even if you consume all immediately I don't feel they need to hydrate initially with your stock. But of course I'm not thinking in terms of a small quick batch.
Chili oil can be a nice addition upon serving. The lemon juice previously suggested as possibly pairing well with the dill? Dunno about that, guess you could try some upon serving before going so far as to toss in the pot. Something like fresh rubbed mint might also be a nice addition at serving, diced scallion or whatever. I'd keep the pot itself simple though. Of course I'm not thinking in terms of a small quick batch here either.
I like the Asian 5-spice idea, throwing in some of those large white seed/nut things I've seen in oriental soups, really don't know what they are though.
Edited by Rick Alan - 3/16/15 at 8:02pm