Mom’s Chicken Soup - Chicken Soup Recipe

                                             Mom’s Chicken Soup - Chicken Soup Recipe

Mom’s Chicken Soup - Chicken Soup Recipe 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


Mom’s Chicken Soup - Chicken Soup Recipe Cooking Process

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;
return the 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.