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Chicken Noodle Soup(Slow Cooker)

	Category	Chicken Recipes
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Ingredients And Procedures

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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<h1>Chicken Noodle Soup(Slow Cooker)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Broiler-fryer (3 to 3 1/2 <P>-lb), cut up and skinned 2 md Carrots, peeled and chopped <P>1/2 c Chopped onion <P>2 Stalks celery, chopped <P>2 1/2 ts Salt (or less) <P>2 ts Dried parsley flakes <P>3/4 ts Dried marjoram leaves <P>1/2 ts Dried basil leaves <P>1/4 ts Poultry seasoning <P>1/4 ts Pepper <P>1 Bay leaf <P>2 qt Water <P>2 1/2 c Uncooked medium egg noodles <P>-(4 Oz) <P>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 <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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