Recipe for the day ~ Chicken Noodle Soup in a Crock Pot

Chicken Noodle Soup in a Crock Pot

Ingredients:

8 cups water or 8 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
1 (3 1/2 lb) roasting chickens (I use skinless, boneless chicken breast)
3 cups wide egg noodles, uncooked

 Directions:

In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.

Place whole chicken or chicken breast 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 chicken or just cut the chicken breast into cubes 

Skim fat from soup and discard. Return chicken to soup to serve.