Hello Everyone... I'm cooking up an 'O' Friendly Chicken Noodle or Rice soup today for company tonight and am just flying by the seat of  my pants.  I would like a good recipe to go by... I looked at the Recipes here on the site, but couldn't find one for Chicken Noodle or Rice Soup.

One like Grandma use to make!!!

first you need to do the chicken stock......
add a whole chicken, carrots, celery and onion, salt , pepper, etc.......let that cook for a few hours.
once you have the stock, discard the veggies, and shred the amount of chicken you want to use.

a few minutes before serving you can heat the stock and add the rice noodles or whatever compliant noodle you want to use, add the shredded chicken and spices to your liking.
if you want to add cut up veggies, too, you can let those cook a while with the noodles.

good i'm on my way!  any suggested spices besides garlic, pepper, salt, ?

perhaps some tamari and fresh squeezed lemon juice once served.

in my turkey rice soup, i include onions, carrots, and celery.  then i spice it up with celery seed, thyme, salt, small amount of pepper( i know a no-no) parsley, sage, and also rosemary.

Quoted from mandi

i small amount of pepper( i know a no-no).

mandi, unless pepper is different for your BT, freshly ground black pepper is ok. It's the store bought stuff that's an avoid. Once pepper is ground, it starts creating mold.  

You can add 1 tsp. to 1 tbsp. of miso to the soup at the end of cooking time to flavor the soup.  Make sure the heat is turned off.

Alia

I know this is kinda late, apologies for that . . . For you Bs out there, you can sub turkey here with no problem at all.

I use chicken necks and backs to make the stock. About 2 lbs (1 kg) in a 4-quart (4 liter) slow cooker, simmered gently for several hours, will make a rich stock. (Some people use onion skins to add color, but you should be careful about this--they can add a bitter taste.) You can also use legs and/or thighs if necks and backs aren't available. Just be sure to simmer on very low heat. Boiling causes off flavors.

Once you have strained the stock and skimmed off the fat, you can add in sauteed vegetables. I use my mom's traditional mix of celery, onion, carrots and garlic. Chop the vegetables up in small pieces, saute them in olive oil and ghee or butter, and add into the stock. I usually throw in a bay leaf and some parsley. Let the soup simmer very gently for an hour or two, add the dark meat back in if you wish (or add in some cooked chopped white meat if you prefer) and put in rice or spelt noodles if you like. I think this soup is better the next day, when the flavors have had a chance to meld.

mmmmm....I made one last night that was sooooo gooood. I had few veggies in the house so I chopped up some kale finely, some celery, onion, garlic and ginger. Plus a bit of dried chilipepper bits (pizza style) and it was a hit!

Oh yeah--cayenne or chilis in the soup make it fanTAStic. Yummm! Great for colds too--guaranteed to kill the most stubborn bug!

Hey All... here's what I ended up doing:

Cooked whole chicken in 1/2 water and 1/2 chicken broth for 4 hours till it was falling off bone.  Took the chicken out of the broth and put it aside and cooked carrots, garlic cloves, celery, sweet potatoes, and onions, in the broth with salt for an hour or so.

Added the chicken and shreaded zucchini and cooked some more.  Added spelt noodles.

It was fabulous!!!!

AND thanks for all the other ideas!  Lots to try!

Brighid,
I'm wondering what brand of slow cooker you have, or would recommend.

is the chicken broth you used for cooking the chicken a commercial brand?
hope it has no avoids....

Commerical brand, plain broth.

Also I just used a big pot and covered the chicken with the broth and water and cooked it on low-med.

I don't have a slow cooker.  I do have a crockpot but this bird would have never fit!  It was Huge!