This is so easy! A staple throw-it-in-the-crockpot dish.
1 MEDIUM ONION, HALVED
1 YOUNG WHOLE CHICKEN (REMOVE GIBLETS AND NECK)
CARLIC POWDER + SALT + PEPPER
2 CARROTS, CHOPPED
2 RIBS CELERY, CHOPPED
8 OZ EGG NOODLES OR PASTA OF CHOICE
8 CUPS CHICKEN STOCK
I recommend coating your slow cooker with olive oil. Place halved onion in the bottom of the slow cooker and set the whole chicken on top.
Generously season the chicken (you can rub spices under the skin for even better flavor). Cook on low 4 hours or until chicken is fully cooked and shreds easily.
Remove chicken and shred, discarding skin and bones. Reserve the broth at the bottom of the slow cooker by straining out the onion and any other remnants (a fine mesh strainer over a bowl works well for this).
Add celery, carrots, reserved broth, and additional chicken stock to the slow cooker. Turn on high and cook until vegetables are soft.
Stir in pasta and shredded chicken. Cover and cook on low heat for an additional 30 – 40 minutes, or until pasta is tender.
Season to taste. Top with fresh parsley and a squeeze of lemon to send it over the top.
Makes 4 Servings.
DAIRY FREE – recipe as written.
GLUTEN FREE OPTION – swap noodles for gluten free version.