Recipe for Chicken Noodle Soup (slow Cooker)

1.00		Broiler-fryer (3 to 3 1/2
		-lb), cut up and skinned
2.00	md	Carrots, peeled and chopped
0.50	c	Chopped onion
2.00		Stalks celery, chopped
2.50	ts	Salt (or less)
2.00	ts	Dried parsley flakes
0.75	ts	Dried marjoram leaves
0.50	ts	Dried basil leaves
0.25	ts	Poultry seasoning
0.25	ts	Pepper
1.00		Bay leaf
2.00	qt	Water
2.50	c	Uncooked medium egg noodles
		-(4 Oz)

Instructions:
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.

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