Last night I threw two chicken legs in the crockpot with half an onion, chopped, 5 tbsp of minced garlic, 6 stalks of celery with leaves, 1 tsp freshly ground black pepper and 1 tbsp of freshly ground kosher sea salt and filled it to the top with water. I set it on high for 4 hours and then on low for 12 hours, then it set to warm.

Then I drained it through a collander, set aside the chicken, dumped the veggies, put the broth back into the crockpot, added a large diced carrot, 2 stalks of diced celery and 1/3 of a bag of egg noodles I found in the cupboard. Set the timer for an hour, than picked the chicken off the bones and shredded it and put it back in the soup. Voila, chicken noodle soup with very little effort and no constant watching that the pot doesn't boil over.

Of course, salt may need to be added to taste on the finished product. My kids didn't think it needed it, but I did, so I just added it to my bowl.

Very cheaply made and I have 2 meals worth of leftovers. Yummy.