Yield: 10 Servings
Measure | Ingredient |
---|---|
3½ pounds | Broiler-fryer; cut up, skinned |
2 mediums | Carrot; peeled and chopped |
½ cup | Onion; chopped |
2 \N | 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 \N | Bay leaf |
2 quarts | ;Water |
2½ cup | Medium egg noodles; uncooked |
\N \N | per Fred Peters |
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