Chicken Noodle Soup

Course : Chicken
Serves: 8
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Ingredients:

3 1/2 pound broiler-fryer -- cut up and skinned
2 medium carrots -- peeled and chopped
1/2 cup chopped onion
2 stalks celery -- chopped
2 1/2 teaspoons salt -- (or less)
2 teaspoons dried parsley flakes
3/4 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 piece bay leaf
2 quarts water
2 1/2 cups uncooked medium egg noodles
 

Preparation / Directions:

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.


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