| 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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