CROCKPOT CHICKEN NOODLE SOUP

3 1/2 lb Broiler-fryer; cut up, skinned
2 medium Carrot; peeled and chopped
1/2 cup Onion; chopped
2 Celery stalk; 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 quarts Water
2 1/2 cups Medium egg noodles; uncooked

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, cov-ered, 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.