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Crockpot Chicken Noodle Soup
| Ingredients | |||
| 3 1/2 | pound | broiler-fryer chicken, cut up, skinned | |
| 2 | each | carrot, peeled, chopped | |
| 1/2 | cup | onion, chopped | |
| 2 | each | celery stalk, chopped | |
| 2 1/2 | teaspoon | salt (or less) | |
| 2 | teaspoon | dried parsley flakes | |
| 3/4 | teaspoon | dried marjoram leaves | |
| 1/2 | teaspoon | dried basil leaves | |
| 1/4 | teaspoon | poultry seasoning | |
| 1/4 | teaspoon | pepper | |
| 1 | each | bay leaf | |
| 2 | qt | water | |
| 2 1/2 | cup | medium egg noodles, uncooked | |
Directions: | |||
| Place first 4 ingredients in 3 1/2 quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender. | |||
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