chicken soup to cure malaria

Well, that's the hope.

Stock:
chicken carcass, most good meat removed
2 small onions, chopped
5 cloves of garlic, chopped
1 carrot, chopped
(celery would be great but there's none here; would have put in celery seed if I could find it)
(I threw in 5 small very hot peppers. Next time I'd try it with 1-2.)
Herbes de provence (about 1 T)
basil (about 1 T)
salt
pepper

Boil that all for a few hours, until it tastes like chicken stock. Then drain it, pick meat off the bones, and discard the solids.

Soup:
Take the broth and add:
5-6 cloves garlic, chopped
2 small onions, chopped
3 carrots, chopped
seasoning to taste (more pepper and salt)
chopped chicken meat

Cook until carrots are soft (about half an hour).

Add frozen vegetables (I put in peas, beans, and broccoli) and egg noodles, cooking 8 minutes until noodles are tender.

(It's better to cook the noodles separately, otherwise they get too mushy with reheating. But I really didn't want to wash another pot.)

Slow Cooker 20 to 40 Clove Garlic Chicken

Slow Cooker 20 to 40 Clove Garlic Chicken
Originally uploaded by gummychild

From Crockpot365

Ingredients

-3-4 pounds chicken
-1 large onion, sliced
-1 tablespoon olive oil
-2 teaspoons kosher salt
-2 teaspoons paprika
-1 teaspoon pepper
-20-40 garlic cloves, peeled, but intact (I used about 30...I think 20 would be best, as the flavor in the end with 30 overwhelmed that of the chicken. I like garlic, but the main part of this dish, in my opinion, should be the chicken!)

Directions

1. Place onion slices on the bottom of the stoneware insert. Toss and mix in everything else on top of the onions: chicken, olive oil, salt, paprika, pepper, and all of the garlic cloves.

2. Do not add water.

3. Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.

Done!