Per Jude's request, here is my chicken noodle soup recipe. It's nothing special! And soup is one of the rare things I don't really measure stuff for, so I'll just have to guess.
I parboil my chicken. (Get it boiling, stir, cover with lid, and then reduce heat to very low. Let stand for 20-30 minutes, depending on whether the chicken is boneless or not.) Add half an onion studded with cloves and celery leaves (if you have them). Once I make sure the chicken is fully cooked, I remove it from the water and cut it into bite-sized pieces.
I strain the water I cooked the chicken in to remove the froth and scum. (Mmmm!) I remove the onion and celery leaves, too. That becomes the base of my soup, though I usually end up adding more water to have enough for a big batch of soup. I add chicken bouillon to taste and usually one vegetable bouillon, too.
To the stock, I add chopped celery, if I have it. The other half of the onion studded with cloves. Crushed garlic. Then a variety of spices, according to my mood. Thyme, basil, etc.
Add carrots. When the carrots are about done I add back in the chicken. (Usually, I'm cutting the chicken still while all of this is going on.) Once the carrots are done, I add wide egg noodles. The soup is simmering the whole time. Cook until noodles are done. I remove the onion/clove thing before serving. I season to taste, too, with pepper, salt, etc.
Hmmm, now that I write this all down, I'm not sure that's how I do it! LOL!
Okay, you've been warned!
Lali