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.

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