Crockpot Chicken Noodle Soup

  Ingredients

Makes 10 servings (Increase/Decrease).

• 3 ½ pound · Broiler-fryer -- cut up, -skinned
• 2 medium · Carrot -- peeled and chopped
• ½ cup · Onion -- chopped
• 2 · Celery stalk -- chopped
•  2 teaspoon · Dried parsley flakes
• ¾ teaspoon · Dried marjoram leaves
• ½ teaspoon · Dried basil leaves
• ¼ teaspoon · Poultry seasoning
• ¼ teaspoon · Pepper
• 1 · Bay leaf
• 2 quart · -- Water
• 2 ½ cup · Medium egg noodles -- uncooked

Directions

• 1 Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine 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, cov-ered, 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.

I used frozen chicken breasts, and then when I added the noodles I also added 8 ounces of Fat Free Cream Cheese. 

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