Chicken Noodle Soup (Slow Cooker)

By McLean

Ingredients

• 3 1/2 lbs. broiler-fryer, cut up, skinned
• 2 medium carrots, peeled and chopped
• 1/2 cup onion, chopped
• 3 celery stalks, chopped
• Salt to taste
• 2 teaspoons 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 bay leaf
• 2 quarts water
• 2 1/2 cups medium egg noodles, uncooked

Preparation

Step 1

Place first 4 ingredients in slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low 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 15 minutes on high setting, covered, or until noodles are tender.