Always good, excellent for adding other ingredients to prepare a more sophisticated enriched version of the soup.

Chicken Noodle Soup

1 (2-pound) chicken, cut up
2 quarts water
1 tablespoon salt
Ground pepper to taste or 1/4 teaspoon pepper
1 leek (white part only) or 1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley (or cilantro), chopped
1/2 teaspoon dry marjoram or basil (crushed between your hands)
1 bay leaf
1 (6-ounce) package noodles

Place all ingredients (except noodles) in the crock. Cover and cook on low for 5 to 6 hours. Remove chicken parts and bay leaf from pot. Trim meat from bones, dice, and return to broth, along with the noodles. Cook an hour longer or until noodles are done. (Noodles will cook in 20 to 30 minutes on High heat setting.)