Title: Chicken Noodle Soup (Slow Cooker)
Categories: Chicken Soup Crockpot
Yield: 8 Servings

1		Broiler-fryer (3 to 3 1/2 lb), cut up and skinned
2	md	Carrots, peeled and chopped
1/2	c	Chopped onion
2		Stalks celery, chopped
2 1/2	ts	Salt (or less)
2	ts	Dried parsley flakes
3/4	ts	Dried marjoram leaves
1/2	ts	Dried basil leaves
1/4	ts	Poultry seasoning
1/4	ts	Pepper
1		Bay leaf
2	qt	Water
2 1/2	c	Uncooked medium egg noodles (4 Oz)

Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.

Makes 3 1/4 quarts. Serves 8 to 10.

Posted by Fred Peters.

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