Crock Pot Chicken Noodle Soup
rec.food.cooking/Neris (1999)
Servings: 8-10

1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed
vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. large egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high.

Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.

While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour.

During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.