Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    chicken -- whole, cut up,3 to
                        -- 3-1/2 lb
   2      medium        carrots -- peeled, chopped
     1/2  cup           chopped onion
   2      stalks        celery -- chopped
   2 1/2  teaspoons     salt -- (or less)
   2      teaspoons     parsley
     3/4  teaspoon      marjoram
     1/2  teaspoon      basil
     1/4  teaspoon      poultry seasoning
     1/4  teaspoon      pepper
   1                    bay leaf
   6      cups          water
   2 1/2  cups          egg noodles -- med.,4-oz., uncooked
   2      cups          water

Preparation:

Place the first 4 ingredients in a 3-1/2-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 3-1/4 quarts. Serves 8 to 10. Posted by Fred Peters. Lynn Thomas' notes: Made this 1-13-98; used 4 carrots, 1-1/2 medium onions, chopped, 5 cloves minced garlic, 6 chicken thighs (with bone and skin), and used 12 oz. noodles cooked early in the day. I put it into a 5-quart crockpot. This was the best chicken soup we've ever had--just the way we like it with lots of noodles and chic