Below is another recipe featured in the Chicken Made Simple e-Cookbook. There is something really special about homemade chicken noodle soup! I really like making it over 2 days (by refrigerating it overnight) because it has less fat, and it really brings out the delicious flavor. This soup is a really special dish!! My mom and grandma made this for me growing up, and we all loved it so much!




8 cups water
4 medium carrots, cut into 1/4-inch slices
4 medium stalks celery, cut into 1/4-inch slices
1 small onion, chopped
2 bay leaves
1/2 teaspoon(s) dried thyme
4 tbsp fresh parsley, chopped
Salt
Ground black pepper
1 whole(s) (3 1/2-pound) chicken
3 cup(s) egg noodles, cooked (optional)

Special Equipment: All-Clad Slow Cooker

In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.

Transfer chicken to cutting board. Discard bay leaves. Remove and discard skin, fat, and bones from chicken; shred meat. Add chicken back to soup, cover and refrigerate it overnight.

The next day, skim fat from soup and discard. Heat on the stove for 20 minutes at medium heat. Add hot noodles, if desired and serve!

Serves 4

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Filed under: Chicken • Entree • Slow Cooker Recipes

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