Put 1 chicken in crock pot or in pot on stove along with several carrots, some celery stock (including leaves) and an onion cut into quarters. Cover with water and salt to taste. Cook until tender. Remove chicken and vegetables. Strain broth. Cut chicken off bones in larger bite size pieces. Put back in broth.
Heat broth to slow boil and thicken with a mixture of cornstarch and water. Serve over mashed potatoes or rice.
My mother always made this when anyone in our family was sick. She called it her, “Mormon, Jewish Chicken Soup. She always has a batch in her freezer for times of need.