Recipe(tried): Crockpot Chicken Noodle Soup for Debbie

Yield: 10 Servings

3-1/2 lb broiler-fryer, cut up, skinned
2 medium carrots, peeled & chopped
1/2 cup onion, chopped
2 celery stalks, chopped
2-1/2 tsp salt, or to taste (I omit this)
2 tsp dried parsley flakes (I use fresh)
3/4 tsp dried marjoram leaves
1/2 tsp dried basil leaves (I use fresh)
1/4 tsp poultry seasoning
1/4 tsp pepper
1 bay leaf
2 quarts water
chicken flavored granulated bouillon (optional)
2-1/2 cups medium egg noodles; uncooked

Please first 4 ingredients in 3-1/2 qt crock pot in order listed. Combine salt & next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water and bouillon, if desired to taste. Stir in noodles and cook, covered, on high for 20 minutes. Meanwhile, remove bones from chicken and cut chicken into bite size pieces. Add to slow cooker, stir to mix. Cook 15 minutes more on high, covered, or until noodles are tender.

Enjoy!