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Chicken Noodle Soup
1 Cut-up chicken; (3 to 3-1/2 lbs.)
2 md Peeled carrots; chopped
1/2 c Chopped onion
2 Stalks Celery; chopped
2 1/2 ts Salt; (or less)
2 ts Dried parsley flakes
3/4 ts Dried marjoram leaves
1/2 ts Dried basil leaves
1/4 ts Poultry seasoning
1/4 ts Pepper
1 Bay leaf
2 qt Water
2 1/2 c Medium egg noodles (4-oz.); uncooked
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.
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