CROCK-POT CHICKEN NOODLE SOUP 3-1/2 pounds broiler-fryer, cut up, skinned 2 medium carrot, peeled and chopped 1/2 cup onion, chopped 2 celery stalk, chopped 2-1/2 teaspoons salt (or less) 2 teaspoons dried parsley flakes 3/4 teaspoon dried marjoram leaves 1/2 teaspoon dried basil leaves 1/4 teaspoon poultry seasoning 1/4 teaspoon 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, covered, 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. Selected by Randall
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
