Chicken Noodle Soup (Slow Cooker)

Recipe Ingredients

1		Broiler-fryer - (3 to 3 1/2- lb) cut up and skinned
2		Carrots - peeled and chopped (medium)
1/2 cup	31g / 1.1oz	Chopped onion
2		Celery - chopped
2 1/2 teaspoons	12ml	Salt - (or less)
2 teaspoons	10ml	Dried parsley flakes
3/4 teaspoon	3.8ml	Dried marjoram leaves
1/2 teaspoon	2.5ml	Dried basil leaves
1/4 teaspoon	1.3ml	Poultry seasoning
1/4 teaspoon	1.3ml	Pepper
1		Bay leaf
2		Water
2 1/2 cups	495g / 17oz	Uncooked medium egg noodles- (4 oz)

Recipe Instructions

Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. 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.

Makes 3 1/4 quarts.

Source:
Cooking Light - Jan/Feb 1998

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