I have never used a slow cooker. I use a heavy stock pot, but any large pot will do. I use chicken thighs and legs to make chicken soup. I usually use about 4 - 5 pounds. Rinse the chicken pieces with cold water, put in the chicken in the pot with a 2 or 3 peeled carrots cut in half, 2-3 pieces of celery, with leaves if you can get it, also cut in half and an onion cut in quarters. Soak a small bunch of fresh parsley and some fresh dill in cold water to remove any dirt, then wrap in cheese cloth or tie together with kitchen string and add to pot. Add a little kosher salt and pepper to taste. You can always add more when after the soup is done. Add two 32 ounce cartons low salt, low fat chicken broth (the broth should cover the chicken and vegetable by about 2-inches, add cold water if necessary) and heat to boiling, reduce to simmer. Simmer for two hours. Remove 3 or 4 pieces of chicken 45-60 minutes after your soup starts to simmer and set the chicken aside or refrigerate. If you prefer white meat, use both white and dark meat pieces, but remove the chicken breasts 45 minutes after soup starts to simmer. Most people use cold water instead of the packaged broth, but I find the chicken broth ensures a really good soup. Cook your wide noodles separately, following directions on the package. You can prepare the soup ahead of time and refrigerate the strained broth, vegetables and chicken separately, overnight. I usually make chicken salad out of the over cooked dried chicken. If refrigerated, remove fat that has solidified on top of the soup and discard. Heat the soup to simmer, add shredded chicken and the vegetables or for fresher taste, steam vegetables of your choice and add to soup just before serving along with the noodles. Do not prepare the noodles ahead of time, they will stick together. If the soup stock is very hot, you can just put the shredded chicken and steamed vegetables in each soup bowl, then add the hot noodles and very hot soup.
my soup recipe