Remove chicken meat from chicken, you’ll need 2 cups for the soup. Reserve the rest for another use.
Place chicken carcass (bones and skin), broken into pieces if needed, in a Dutch oven or large pot. Add onion, carrot, celery, parsley, bay, peppercorns and salt and enough water to cover.
Bring to a boil, cover pot, leaving lid slightly ajar and reduce heat to maintain a simmer. Simmer for 45 minutes to 1 hour.
Strain mixture, reserving broth and discarding bones and vegetables. Make soup or cool broth and refrigerate until ready to use.
To make soup, heat oil in a Dutch oven or large pot over medium heat. Add onion and sauté, stirring often, until soft and translucent, 5-7 minutes. Add garlic, curry powder and ginger. Cook a few minutes until fragrant. Stir in turmeric, mushrooms, squash and broth. Simmer 15 minutes or until squash is tender. Stir in greens, 2 cups chicken and noodles. Simmer until greens wilt. Remove from heat, add lime juice and salt, to taste. Ladle into bowls and top with cilantro leaves.