Chicken Noodle Soup

Even though it's humid outside, the dreariness (due to Hanna) dictates that I make Chicken Soup. Here is my recipe for Chicken Noodle Soup:

Chicken Noodle Soup

1 whole chicken cut up or whole with skin removed
1 yellow or sweet onion, diced
3 – 4 carrots, diced
1 tsp. dried thyme (or to taste)
1 tsp. dried lavender (or to taste)
salt and pepper to taste
4 – 6 ounces dried egg noodles
water


Place chicken in stock pot. Fill pot with water. Add a teaspoon of salt. Let water come to a boil and then reduce heat. Cook chicken for about an hour or until chicken is cooked through and easily pulls away from the bone. Remove chicken from pot and set aside to cool. Add onion, carrots, herbs, salt and pepper to pot. Simmer while chicken cools. When chicken is cool enough to handle, debone and shred. Put shredded chicken in pot and simmer about ½ hour. Adjust seasonings as desired. Put dried egg noodles into pot to cook. Soup is ready to serve when egg noodles are done.