chicken soup

Chicken Noodle Soup

chicken soup

Chicken Noodle Soup

0 from 0 votes
Servings 8

Ingredients
  

  • 1 chicken whole, no skin, cut up
  • 2 medium Carrots, peeled and chopped
  • 1/2 cup onion, 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 black pepper
  • 1 bay leaf
  • 2 quarts water
  • 2 1/2 cup egg noodles

Instructions
 

  • Place the first 4 ingredients in a 3 1/2-quart slow cooker.
  • 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 chicken from the bones 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.
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