Saute onions in olive oil over medium heat until they start to soften. Add garlic and saute for another minute. Add water, celery, carrots, chicken bullion, and chicken carcass to pot. Bring to a boil and reduce heat to a simmer. Simmer for 15-20 minutes or until vegetables are almost tender.
Remove chicken carcass and stir in noodles. Let simmer until noodles are al dente. Stir in shredded chicken and pepper.
To make heart shaped carrots, use a small paring knife to carve carrots into heart shape. You only need to make a few for the top of the soup.