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Crock Pot Chicken Noodle Soup Print Email


1 Fryer (3 to 3 1/2-lb), cut up and skinned
2 med. Carrots, peeled and chopped
1/2 c Chopped onion
2 Stalks celery, chopped
2 1/2 tsp. Salt (or less)
2 tsp. Dried parsley flakes
3/4 tsp. Dried marjoram leaves
1/2 tsp. Dried basil leaves
1/4 tsp. Poultry seasoning
1/4 tsp. Pepper
1 Bay leaf
2 qt. Water
4 oz. medium egg noodles (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.
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