Yield: 8 servings
|1 \N||Broiler-fryer (3 to 3 1/2 lb), cut up and skinned|
|2 mediums||Carrots, peeled and chopped|
|½ cup||Chopped onion|
|2 \N||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|
|1 \N||Bay leaf|
|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.