CHICKEN NOODLE SOUP

By Beefman-2

GOOD HEARTY CHICKEN SOUP

Ingredients

• 6 BONELESS CHICKEN BREASTS
• 4 LARGE CARROTS SLICED
• 1 SWEET ONION DICED
• 2 STALKS CELERY DICED
• 1 TSP SALT
• 2 TSP PARSLEY
• 3/4 TSP DRIED MARJORAM
• 1/2 TSP DRIED BASIL
• 1/4 TSP POULTRY SEASONING
• 1/4 TSP BLACK PEPPER
• 1 BAY LEAF
• 8 CUPS WATER
• 2 1/2 CUPS MEDIUM EGG NOODLES
• 2 LARGE EGGS

Preparation

Step 1

ADD INTO SLOW COOKER CHICKEN, CARROTS, ONION, CELERY, SALT, PARSLEY, MARJORAM,BASIL, POULTRY SEASONING, BLACK PEPPER, BAY LEAF, AND 6 CUPS OF WATER. COOK ON LOW FOR 8 HOURS, REMOVE CHICKEN AND PLACE ON CUTTING BOARD, REMOVE BAY LEAF AND DISCARD. ADD IN NOODLES AND LAST 2 CUPS OF WATER, LET NOODLES COOK ON HIGH FOR 20 MINUTES, DICE CHICKEN AND PLACE BACK IN SLOW COOKER, IN A BOWL WHISK THE EGGS TOGETHER AND ADD IN 1/2 CUP OF JUICE TO THE EGGS. WHISK AGAIN,,, POUR BACK INTO CROCK POT, COVER COOK FOR 15 MINUTES AND SERVE