- 1 chicken whole, cut up, skinless
- 2 medium carrots, peeled and chopped
- 1/2 cup onion, peeled and chopped
- 2 stalks celery, coarsely chopped
- 2 1/2 teaspoons salt
- 2 teaspoons parsley
- 3/4 teaspoon marjoram
- 1/2 teaspoon basil
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 bay leaf
- 2 quart water
- 2 1/2 cups egg noodles
- Slow cooker
Place the first 4 ingredients in a 3½- to 5-quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8-10 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.
Recipe Source: Points Plus Chicken Noodle Soup Recipe.