"Crockpot Chicken Noodle Soup"
| Ingredients | | | 3 1/2 | pound | broiler-fryer chicken, cut up, skinned | | | 2 | each | carrot, peeled, chopped | | | 1/2 | cup | onion, chopped | | | 2 | each | celery stalk, chopped | | | 2 1/2 | teaspoon | salt (or less) | | | 2 | teaspoon | 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 | each | bay leaf | | | 2 | qt | water | | | 2 1/2 | cup | medium egg noodles, uncooked | | | | | |
Directions:
| Place first 4 ingredients in 3 1/2 quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours.
Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 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.
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