CROCKPOT CHICKEN NOODLE SOUP

TIPS: Spray crockpot with Pam before you begin to place ingredients into the pot. This will make clean up easier afterwards. Place potatoes and carrots on the bottom of the crockpot followed by the meat. Hard veggies take longer to cook, thus need to be closer to the heat source. Though a recipe may call for exact measures of liquids, and food will render their natural liquids, make sure the meat will be covered with liquid by the end of the cook time. If the meat is left above the liquid line at the end of the process, it will be dry. I usually use additional wine, beef broth, and/or chicken broth. I prefer not to use water, only because it doesn’t add more flavor as the other choices do.

ingredients

Baby Carrots, (already peeled)
3 - 3/12 LB Broiler-Fryer Chicken, cut up and skinned
1/2 Cup Onions, chopped
2 Stalks Celery, chopped
Salt and Pepper to taste
2 Tsp Dried Parsley Flakes
3/4 Tsp Dried Marjoram Leaves
1/2 Tsp Dried Basil Leaves
1/4 Tsp Poultry Seasoning
1 Bay Leaf
8 Cups Chicken Broth
Uncooked Egg Noodles

directions

1
Place the first 4 ingredients in at least a 3 1/2 quart slow cooker the order listed.
2
Combined the next six ingredients; sprinkle over ingredients in the slow cooker.
3
Add 6 cups of the chicken broth to cover ingredients in the slow cooker.
4
Cover and cook for 8 - 10 hours.
5
Remove chicken and bay leaf.
6
Add the remaining 2 cups of chicken broth.
7
Stir in the noodles and cook, covered on the high setting for 20 minutes.
8
Meanwhile, remove the bones from the chicken and cut into bite-size pieces.
9
Add the chicken back to the slow cooker.
10
Stir to mix.
11
Cook until the noodles are tender.
12
Serve with a fresh crusty bread.