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Friday, May 01, 2009

Crock Pot Chicken Noodle Soup

3-1/2 pounds broiler-fryer, cut up, skinned
2 medium carrot, peeled and chopped
1/2 cup onion, chopped
2 celery stalk, chopped
2-1/2 teaspoons salt (or less)
2 teaspoons 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 bay leaf
2 quarts water
2-1/2 cups medium egg noodles, uncooked

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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