Chicken Noodle Soup Slow Cooker

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.