Crockpot Chicken Noodle Soup

By kayjayjohnson

Ingredients

• 1 chicken whole, cut up, skinless
• 2 medium carrots, peeled and chopped
• 1/2 cup onion, peeled and chopped
• 2 celery ribs, coarsely chopped
• 2 1/2 tsp salt
• 2 tsp parsley
• 3/4 tsp marjoram
• 1/2 teaspoon basil
• 1/4 tsp poultry seasoning
• 1/4 tsp black pepper
• 1 bay leaf
• 2 quarts water
• 2 1/2 cups egg noodles

Details

Adapted from freeweight-loss-recipes.com

Preparation

Step 1

Place the first 4 ingredients in a 3 1/2-5 quart crock pot. 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.