| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken, Crockpot | 8 | Servings | |
INGREDIENTS
| 1 | Cut-up chicken; (3 to 3-1/2 lbs.) | |
| 2 | md | Peeled carrots; 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 | Medium egg noodles (4-oz.); uncooked |
INSTRUCTIONS
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. Lynn Thomas' notes: Made this 1-13-98; used 4 carrots, 1-1/2 medium onions, chopped, 5 cloves minced garlic, 6 chicken thighs (with bone and skin), and used 12 oz. noodles cooked early in the day. I put it into a 5-quart crockpot. This was the best chicken soup we've ever had--just the way we like it with lots of noodles and chicken! Posted to TNT Recipes Digest, Vol 01, Nr 937 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 14, 1998
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