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    Chicken Noodle Soup (Slow Cooker)

    Source of Recipe

    List of Ingredients

    • 1 (3-4 lb.) chicken, cut-up and skinned
    • 2 med. carrots, peeled and chopped
    • 1/2 c. chopped onion
    • 2 stalks celery, chopped
    • 2 t. salt
    • 2 t. dried parsley flakes
    • 3/4 t. dried marjoram
    • 1/2 t. dried basil
    • 1/4 t. poultry seasoning
    • 1/4 t. pepper
    • 1 bay leaf
    • 2 qts. water
    • 2-1/2 c. uncooked medium egg noodles


    1. 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.
    2. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes.
    3. 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.




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