chicken noodle soup (slow cooker)
| Measure | Ingredient |
|---|---|
| 1 | Broiler-fryer (3 to 3 1/2 lb), cut up and skinned |
| 2 mediums | Carrots, peeled and chopped |
| ½ cup | Chopped onion |
| 2 | Stalks celery, chopped |
| 2½ teaspoon | Salt (or less) |
| 2 teaspoons | Dried parsley flakes |
| ¾ teaspoon | Dried marjoram leaves |
| ½ teaspoon | Dried basil leaves |
| ¼ teaspoon | Poultry seasoning |
| ¼ teaspoon | Pepper |
| 1 | Bay leaf |
| 2 quarts | Water |
| 2½ cup | Uncooked medium egg noodles (4 Oz) |
Place the first 4 ingredients in a 3½-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 ¼ quarts. Serves 8 to 10.
Posted by Fred Peters.
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