When I made it, I took breasts and poached them with the onions, celery, herbs, bay leaves, and carrots. Then I added rice, barley or noodles after taking the breasts out for dicing. Definitely not an all-day crock pot event for me.
I haven't made it in a long time, and now I have an itch to make it again. The sodium in the store-bought stuff is making me a puffy mess.
Everyone knows about the carrots and celery, but what tweaks do you add that make yours unique? Is it in the chicken prep, the spices, or the way of cooking it?