Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Nicole Quade
Ingredients
1 whole chicken
carrots, chopped
celery, sliced
onion, chopped
rice or pasta
barley (optional)
peas (optional)
Directions
DAY 1:
Place a whole chicken, cut up carrots, celery and onion in the crockpot and fill with water. Set on low all day and supper is ready.
Serve chicken and veggies for diner; retain the broth. Cut up the left-over chicken and veggies, put it back in the crock pot, put the broth back in, add more chopped vegetables, and store in fridge overnight.
DAY 2:
Turn it back on low for the day. Around noon add rice or noodles, and you have the second supper of chicken rice or noodle soup.
You can add barley or peas in the soup (etc.) to suit your family’s taste and allergies.
Notes
I work during the day so I add the noodles when I get home and turn it to high for about three hours. I add the rice in the morning and it’s just well cooked.
Substitutions
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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