There is a time and place for making chicken noodle soup entirely from scratch, gently poaching a whole bird to make a beautiful home-made stock then shredding the tender flesh into the soup.
Add the chicken and simmer for 6-8 minutes until the vegetables are tender, then taste and adjust the seasoning. It should be quite strongly flavoured, as once the noodles are added it will taste ...
Place 2 (18-ounce) bags frozen meatballs, 1 (12-ounce) bottle of chili sauce, and 1 (12-ounce) jar of Concord grape jelly in a 5-quart or larger slow cooker. Stir to combine and coat the meatballs ...