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Chicken Noodle Soup (Slow Cooker) Recipe
Serves 8 to 10
Ingredients: 1 broiler-fryer chicken (3 to 3 1/2 lb), cut up and skinned
2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
2 1/2 tsp salt (or less)
2 tsp dried parsley flakes
3/4 tsp dried marjoram leaves
1/2 tsp dried basil leaves
1/4 tsp poultry seasoning
1/4 tsp pepper
1 bay leaf
2 qt water
2 1/2 cup uncooked medium egg noodles (4 oz)
Instructions: 1. Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed.
2. Combine salt and the next 6 ingredients; sprinkle over vegetables.
3. Add 6 cups water; cover and cook on low setting for 8 to 10 hours.
4. Remove chicken and bay leaf; add remaining 2 cups water.
5. Stir in noodles and cook, covered, on high setting for 20 minutes.
6. Meanwhile remove bones from chicken and cut chicken into bite-size pieces.
7. Add to slow cooker, stir to mix.
8. Cook for 15 minutes on high setting, covered or until noodles are tender.
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