Chicken noodle soup (slow cooker)
8 servings
Ingredients
| Quantity | 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) |
Directions
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.