Slow Cooker Chicken Noodle Soup
Recipe from: www.food.com
Ingredients:
Serves: 6:
8 cups water or 8 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens
3 cups wide egg noodles, uncooked
Directions:
In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.
www.food.com
