Chicken Soup

Makes 8 servings

Ingredients

■  1 (3 to 3-plus pounds) whole chicken, 
rinsed and patted dry; reserve neck 
and giblets
■  2 onions, chopped
■  2 carrots, sliced
■  2 stalks celery, sliced
■  2 cloves garlic, whole
■  ¼ cup chopped parsley
■  4 cups chicken stock
■  1½ teaspoons sea salt
■  ½ teaspoon pepper
■  ½ teaspoon dried basil
■  ½ teaspoon dried thyme
■  1 bay leaf
■  1 cup frozen peas, thawed
■  1 cup frozen corn, thawed
■  1 (7-ounce) can mushroom stems and 
pieces, drained
■  6 ounces fl at noodles

Instructions

Put all the ingredients, except the peas, corn, mushrooms, and noodles, in the slow cooker. Add 2 cups water. Cover with the lid and cook on low for 8 hours. 

Remove the chicken from the slow cooker, and cool enough to handle. Remove neck and gizzard and discard; leave the remaining giblets, if desired. Shred the meat, discarding the skin and bones; returnthe meat to the slow cooker. Turn the slow cooker to high. Add the peas, 

corn, mushrooms, and noodles; replace the lid and cook until the noodles are tender, about a half hour on high. Adjust seasonings by adding more salt and pepper, if necessary. Remove and discard the bay leaf before serving.

—from the kitchen of Betty Tillman

Cook’s Note:If you prefer, cook the 

noodles according to package instructions 

in a separate pot and add them to the 

soup just before serving. Also, you may 

substitute cooked rice in place of the 

noodles; add it just before serving.