Crockpot chicken noodle soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Broiler-fryer; cut up, skinned |
| 2 | mediums | Carrot; peeled and chopped |
| ½ | cup | Onion; chopped |
| 2 | Celery stalk; 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 | Medium egg noodles; uncooked |
| per Fred Peters | ||
Directions
Place first 4 ingredients in 3½-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, cov-ered, 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.
Posted By Sam Waring <waring@...> On rec.food.recipes or rec.food.cooking