Grandmother Verdie swore that homemade chicken soup was the cure for the common cold, and she would slowly simmer her soup all day on the stove if she heard a hint of a sneeze. I was never one to disagree with her, but I made mine in the slow cooker, which is a whole lot easier. I love it even when no one in my house has the sniffles!
3-to-4 pound whole chicken
3 large carrots cut into 1/4 inch slices
1 medium onion, chopped
3 celery stalks, cut into 1/4 inch slices
2 quarts chicken stock, homemade or store-bought
2 teaspoons Stone House Seasoning
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1 bay leaf
2 1/4 cups wide egg noodles
- Put the chicken, carrots, onion, celery, chicken stock, seasoning mix, thyme, and bay leaf in a 6-quart slow cooker. Cover and cook on low for 8 hours.
- Remove the bay leaf and discard. Remove the chicken from the slow cooker. When it’s cool enough to handle, shred the meat and return it to the slow cooker. Add the noodles.
- Cover and cook on low, checking after 3 minutes, until the noodles are just tender. Serve.
Stop in Le Cookery Hilton Head to purchase our All-Clad slow cooker as well as the cookbook “Add a Pinch” by Robyn Stone.