Chicken Noodle Soup (Slow Cooker)
Source of Recipe
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1 broiler-fryer (3 to 3 1/2 lbs), cut up and skinned
2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
salt
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 bay leaf
2 quarts water
2 1/2 cups uncooked medium egg noodles
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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