What is a good recipe for chicken noodle soup?
Slow Cooker Chicken Noodle Soup 8 cups water 4 medium carrots, cut into 1/4-inch slices 4 medium celery ribs, cut into 1/4-inch slices 1 onion, chopped 2 bay leaves 1/2 teaspoon dried thyme 4 teaspoons salt 1/2 teaspoon fresh ground black pepper, to taste 1 (3 1/2 lb) roasting chickens 3 cups egg noodles, uncooked In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 t salt, 1/2 t pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes. 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.
