Crockpot Chicken Noodle Soup

1 (3-1/2 lb.) broiler-fryer, cut up, skinned
2 carrots, peeled and chopped
1/2 cup onion, chopped
2 stalks celery, chopped
2-1/2 tsp. salt (or less)
2 tsp. dried parsley flakes
3/4 tsp. dried marjoram leaves
1/2 tsp. dried basil leaves
1/4 tsp. poultry seasoning
1/4 tsp. pepper
1 bay leaf
2 qt. water
2-1/2 cups 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.

User Reviews:

I omitted the dried parsley and used 1/2 cup fresh parsley, minced. (Parsley is available all year, why use dried?)
Whenever fresh herbs are available I use them - they are always more flavorful than dried.
This is a good basic crockpot recipe!

Submitted by Nancy Otto on November 01, 1999

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