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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Crockpot Chicken Noodle Soup Category Chicken Total Hits 619 Rating | voted : 0 times The Recipe Ingredients 3 1/2 pound broiler-fryer chicken, cut up, skinned 2 each carrot, peeled, chopped 1/2 cup onion, chopped 2 each celery stalk, chopped 2 1/2 teaspoon salt (or less) 2 teaspoon dried parsley flakes 3/4 teaspoon dried marjoram leaves 1/2 teaspoon dried basil leaves 1/4 teaspoon poultry seasoning 1/4 teaspoon pepper 1 each bay leaf 2 qt water 2 1/2 cup medium egg noodles, uncooked Directions: Place first 4 ingredients in 3 1/2 quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.

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