Chicken Noodle Soup

By ChrisPergament

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

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.