I worked at a public relations firm years ago that used to do recipe testing for Kitchen Aid. It was an admin job and I frequently sifted through recipes that made it through loads of testing and were winners for their cookbooks. It’s really where my obsession with cooking and recipes began. The chicken noodle soup was the first recipe I tried that came from working there. I still have the 8 1/2 x 11 white paper printout that is three hole punched and lives in a black binder. Nerd.
This recipe is similar but excludes the noodles and uses a whole chicken so the broth is good and fatty. Perfect for a chilly day or when your entire family is sick, like mine. Why hasn’t anyone came up with a homemade chicken soup delivery service. Seriously. When I’m sick, THIS is what I want.
- 1 whole chicken 4-5 lb
- 4 carrots, diced
- 2 celery sticks, diced
- 1 leek, light green sliced cross wise
- 1 onion, diced
- 2 tsp or 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tsp lemon juice
- 1 Tablespoon salt (more or less depending on your preference)
- fresh cracked pepper
- 6 cups water
- Place all ingredients into a slow cooker and cook for 6 hours on low OR into a pressure cooker and set the manual setting to 15 minutes
