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Chicken Noodle Soup

Serves: 8

   3 pounds broiler-fryer chicken, cut up
   2 carrots, peeled and chopped
   1/2 cup onions, chopped
   2 stalks celery, chopped
   2 1/2 teaspoons salt (or less)
   2 teaspoons dried parsley flakes
   3/4 teaspoon marjoram, dried leaves
   1/2 teaspoon basil, dried leaves
   1/4 teaspoon poultry seasoning
   1/4 teaspoon black pepper
   1 bay leaf
   2 quarts water
   2 1/2 cups egg noodles, uncooked medium (4 oz)

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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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