CHICKEN NOODLE SOUP

By conniebrady

Ingredients

• 8 C WATER
• 4 MED CARROTS, CUT INTO 1/4 INCH SLICES
• 4 MED STALKS CELERY, CUT INTO 1/4 INCH SLICES
• 1 SMALL ONION, CHOPPED
• 2 BAY LEAVES
• 1/2 TSP DRIED THYME
• 4 TSP SALT
• 1/2 TSP PEPPER
• 1 WHOLE CHICKEN (ABOUT 3 1/2 LB)
• 3 CUPS EGG NOODLES, UNCOOKED

Preparation

Step 1

IN A 4 1/2 TO 6 QT SLOW COOKER BOWL, COMBINE WATER, CARROTS, CELERY, ONION, BAY LEAVES, THYME, SALT & PEPPER. PLACE CHICKEN ON TOP OF VEGETABLES. COVER SLOW COOKER WITH LID AND COOK AS MANUFACTURER DIRECTS ON LOW SETTING 8 TO 10 HOURS OR ON HIGH SETTING 4 TO 5 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.