CHICKEN NOODLE SOUP (SLOW COOKER)

      Title: CHICKEN NOODLE SOUP (SLOW COOKER)
  Categories: Chicken, Soups, Crockpot
       Yield: 8 Servings
  
       1    Broiler-fryer (3 to 3 1/2
            -lb), cut up and skinned
       2 md Carrots, peeled and 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  Uncooked medium egg noodles
            -(4 Oz)
  
   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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