I love my mom’s chicken and noodles. She uses the same simple recipe that her mother used (and her mother’s mother before her). Very few ingredients and several hours of hands-off cooking, yields the most sublime finished dish. It is a classic.
1) Place the chicken into a deep soup pot and cover with chicken stock or water with equivalent chicken bouillon cubes, and the halved onion (leaving the skin on the onion will produce a more golden stock). Cover and bring to a gentle simmer. Cook ever-so gently for about two hours—but cook longer if you like, topping up with more water or stock as needed. This can all be done in the crockpot, on high setting, starting with boiling stock, and cooking all day (your house will small divine!).