Chicken Noodle Soup

Ingredients and Weight:

• 1 whole chicken (3-4 pounds)
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 8 cups chicken broth
• 1 pound egg noodles

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. In a large stockpot, combine the chicken, onion, carrots, celery, thyme, rosemary, bay leaf, and chicken broth.
2. Bring to a boil, then reduce heat to medium-low and simmer for 1 hour, or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
4. Add the egg noodles to the soup and cook according to package directions.
5. Return the shredded chicken to the soup and cook for an additional 10 minutes, or until heated through.
6. Serve warm with crusty bread or crackers.

Nutritional Information:

• Calories: 250 per serving
• Protein: 20 grams
• Carbohydrates: 30 grams
• Fat: 10 grams

Dish Characteristics:

• Comforting and flavorful
• Rich in protein and vegetables
• Perfect for a cold day or as a quick and easy meal

User Comments:

• "This soup is so good! It's just like my grandma used to make."
• "I love the rich flavor and the tender chicken."
• "This soup is a lifesaver when I'm feeling sick or under the weather."

Special Precautions and Tips:

• If you don't have whole chicken, you can use 2 pounds of chicken thighs or breasts.
• You can also add other vegetables to your soup, such as peas, corn, or green beans.
• If you don't have egg noodles, you can use any type of pasta you like.
• To make the soup ahead of time, simply cook the soup and noodles separately. When ready to serve, reheat the soup and add the noodles.