Chicken Noodle Soup
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Ingredients
- 8 cups water
- 4 medium carrots, cut into 1/4 inch slices
- 4 medium stalks celery, cut into 1/4 inch slices
- 1 small onion, chopped
- 2 bay leaves
- 1/2 tsp dried thyme
- salt and pepper
- 1 whole chicken (about 3 1/2 lbs)
- 3 cups egg noodles, uncooked
Details
Preparation
Step 1
In a 4 1/2 - 6 qt slowcooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 tsp salt and 1/2 tsp pepper. Place whole chicken on top of veggies. Cover slow cooker with lid and cook on low setting 8 to 10 hrs on high setting or 4 to 5 hrs.
Transfer chicken to cutting board. Discard bay leaves. Add noodles in slow cooker bowl; cover with lid and cook for 20 min.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.
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