chicken noodle soup

By momofsixplus1

Ingredients

• 8 cups water
• 4 medium carrots, cut into 1/4 inch slices
• 4 medium stalks celery, cut into 1/4 inch slices
• 1 small onion, chopped
• 2 bay leaves
• 1/2 tsp dried thyme
• salt
• ground black pepper
• 1 whole chicken( 3 1/2 pounds)
• 3 cups egg noodles, uncooked

Preparation

Step 1

in 4 1/2 - 6 quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 tsp salt, and 1/2 tsp pepper. place whole chicken on top of vegetables. cover slow cooker with lid and cook as manufacturer directs on low setting 8-10 hours or on high setting 4-6 hours.

transfer chicken to cutting board. discard bay leaves. add noodles to slow cooker bowl, cover with lid and cook( on low or high) 20 minutes.

while noodles cook, remove and discard skin, fat and bones from chicken; shred milk.

skim fat from soup and discard. return chicken to soup to serve.