Chicken Noodle Soup

Course : Chicken
Serves: 8
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3 pound chicken -- whole, cut up 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 piece bay leaf
6 cups water
2 1/2 cups egg noodles med.,4-oz., uncooked
2 cups water

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. 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

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