Chicken Noodle Soup

By á-7997

Ingredients

• 8 c water
• 4 med carrots, cut into 1/4 inch slices
• 4 med stalks celery, cut into 1/4 in slices
• 1 sm onion, chopped
• 2 bay leaves
• 1/2 tsp dried thyme
• salt ad ground black pepper
• 1 whole chicken (about 3 1/2 lbs)
• 3 c egg noodles, uncooked

Preparation

Step 1

In 4 1/3 - 6 qt 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 and cook on low 8-10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles in slow cooker bowl; cover with lid and cook (low or high) 20 minutes.
While noodles cook, remove and discard dkin, fat, and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup and serve.