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Chicken
Noodle Soup in Slow Cooker |
INGREDIENTS: |
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8 cups water
4 medium carrots, cut into 1/4 inch slices
4 medium stalks of celery, cut into 1/4 inch slices
1 small onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
salt & pepper
1 whole free range chicken (about 3 1/2 lbs)
3 cups egg noodles, uncooked
Prep Time: 20 minutes
Cook Time: 8 hours on low / 4 hours on high
Makes 14 cups |
DIRECTIONS: |
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1. |
In a 6 quart slow-cooker bowl, combine water, carrots, celery,
onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper.
Place whole chicken on top of vegetables. |
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2. |
Cover with lid and cook on low setting 8-10 hours or on high setting
4-5 hours. |
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3. |
Transfer chicken to a cutting board. Discard bay leaves. Add noodles
to slow cooker bowl. Cover with lid and cook about 20 minutes. |
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4. |
While noodles cook, remove and discard skin, fat, and bones. Shred
meat. Skim fat from soup and discard. Return chicken to soup and
serve. |
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Source: Cooks.com |
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