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.
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.