Favorite Chicken Noodle Soup
Nothing is like a bowl of warm and delicious chicken noodle soup on a cold winter day.
Ingredients
3 ½ | pounds |
whole chicken
cut up, skinned |
|
2 | medium |
carrots
peeled, chopped |
|
½ | cup |
onions
chopped |
|
2 |
celery stalks
chopped |
||
2 ½ | teaspoons |
salt
|
|
2 | teaspoons |
parsley flakes
dried |
* |
¾ | teaspoon |
marjoram
dried |
* |
½ | teaspoon |
basil
dried |
* |
¼ | teaspoon |
poultry seasoning
|
* |
¼ | teaspoon |
black pepper
|
* |
1 |
bay leaves
|
* | |
2 | quarts |
water
|
* |
2 ½ | cups |
egg noodles
uncooked |
Directions
Place the first 4 ingredients in a 3½ 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.
Nutrition Facts
Serving Size 165g (5.8 oz)