I find that if something taste bland, it is usually the lack of salt. I think most of the members will agree with me that if you want to really enhance the chicken flavor of the broth, get yourself a jar of "Better Than Bullion" at your grocery store. Get the one for chicken.
Are you making your soup from scratch? if so, are you using carrots, onions, celery to enhance the flavor of your broth? Are you cooking the whole chicken parts in your broth? Legs as well as the breasts? There is lot of flavor in those whole legs. Are you leaving the skin on the chicken when you simmer it? Lots of flavor under that skin. You can remove it when you debone the meat.
Start a collection of your non-eaten chicken parts and leftovers in the freezer. When roasting a chicken, break up what is leftover and place in a large freezer bag and save for stock. When cutting up a chicken for frying or BBQing, toss that back bone and little pieces of skin in that bag. Then someday when you have extra time on your hands, (I do have a sense of humor.) toss those bits and pieces of chicken into your largest pot along with well scrubbed carrot, onion and celery. A small amount of Better Than Bullion will be a great help also. Simmer and reduce. Strain the pot and save the broth. Toss the remains of the colander into your garbage. Freeze that stock and the next time you want to make Chicken Noodle Soup, use the stock and add your fresh chicken parts along with your veggies. If the stock still taste bland, go to your Better Than Bullion to adjust the flavor of your broth. Add you noodles at the very end. Allow to cook until al dente.
