Classic Chicken Noodle Soup

1 whole chicken, cut-up
1 large yellow onion, diced
2-3 large carrots, chopped
2-3 ribs of celery, chopped
3 cloves garlic, minced
1-2 cups sliced shiitake mushrooms
3 sprigs fresh parsley
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 cup dry white wine
4 cups water
1 package uncooked egg noodles
salt and pepper to taste

Season chicken with salt and pepper on both sides. 

Tie herbs in a bundle using butchers twine or create a bag out of cheesecloth, to create a bouquet garni. Set aside.

Place large soup pot over med-high heat. When hot, add a bit of oil then add chicken. Cook 5-7 minutes per side side to brown. Chicken will not be done, but remove it from pot to a bowl to reserve juices.

Add mushrooms to pot, and cook stirring frequently until they start to brown. Add chopped celery, onion and carrot along with a bit of salt and pepper and saute until they start to soften, 2 minutes. Add garlic cooking about a minute more. 

Add white wine to deglaze pot scraping browned bits from bottom. Return chicken and juices to pot, and add enough water to cover chicken. Place herbs in pot, and bring to a rolling boil. 

Turn heat down to maintain a gentle boil, medium to medium-low. Cook for 20-30 minutes until chicken is done enough to easily pull away from the bone.

Using tongs, remove chicken to a clean plate to cool, and turn pot down to low. Remove herb bundle and discard.

Once chicken is cool enough to handle, remove meat from bones and return to pot. Add water if needed, and bring to a boil. 

Add noodles to pot and cook until done. 

To make this dish more keto-friendly, omit the noodles and carrots.