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Week Night Meals Soup Main Dish

Crock Pot Chicken Noodle Soup

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  • 1 fryer (3 to 3 1/2-lb), cut up and skinned
  • 2 med. carrots, peeled and chopped
  • 1/2 C chopped onion
  • 2 stalks celery, 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 qt. water
  • 4 oz. medium egg noodles (uncooked)


Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables.

Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes.

Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.


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