Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup

Time: 8 hrs 20 mins

Ingredients

• 8 cups water or 8 cups canned chicken broth
• 1 cup carrot, cut into 1/4-inch slices
• 1 cup celery, cut into 1/4-inch slices
• 1 cup onion, chopped
• 1 garlic clove, minced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 4 teaspoons salt (to taste)
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 (3 1/2 lb) roasting chickens
• 3 cups wide egg noodles, uncooked

Directions

• 1 In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
• 2 Place whole chicken on top of vegetables.
• 3 Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
• 4 Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
• 5 While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
• 6 Skim fat from soup and discard. Return chicken to soup to serve.