Chicken Noodle Soup (Slow Cooker)

Servings: 8
Ingredients:

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.