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Crock Pot Chicken Noodle Soup Recipe

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This recipe for Crock Pot Chicken Noodle Soup, by , is from Our Favorite Recipes From Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo McAuliffe


1 Fryer (3 to 3 1/2 lb) cut up and skinned
4 oz. medium egg noddles uncooked
2 med. carrots peeled and chopped
1/2 chopped onion
2 stalks celery, chopped
2 1/2 tsp of salt(or less)
2 tsp. dried parsley flakes
3/4 tsp. dried marjoram leaves
1/2 tsp dried basil leaves
1/4 tsp. poultry seasoning and pepper
1 bay leaf
2 quarts of water

Place the first 4 ingredients in a 3 1/2 quart slow cooker in the order listed. Combine salt and the next 6 ingredients: sprinkle over vegetables. Add 6 cups of water;cover and cook on low for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups of water. Stir in noodles, cook covered, on high setting for 20 minutes. Meanwhile remove chicken from bones and cut chicken into bite size pieces. Add to slow cooker, stir to mix. Cook 15 minutes covered, on high setting or until noodles are tender.




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