Chicken And Egg Noodles - Crockpot

• 2 large eggs beaten
• 1 1/2 cup flour, all-purpose about
• 2 quarts water
• 38 cups gravy mix, chicken or 1 tablespoon of chicken soup base powder
• 1 cup chicken chunked
• 1 cup onions diced
• 1 cup celery diced
• 1 cup carrots chopped
• 1 teaspoon rosemary leaves crushed
• 3 teaspoons seasoned salt
• 1 clove garlic minced

1. Combine eggs and flour.
2. Add additional flour if needed to make stiff, smooth dough.
3. Roll out and cut into strips, set aside to dry.
4. Note: 1 egg per person plus as much flour as can be worked into it.
5. Combine rest of ingredients in slow cooker and cook on low 5 to 6 hours or until vegetables are tender.
6. Add noodles to soup and cook additional 3 to 4 hours or until noodles are tender.
7. Note: Can substitute home made chicken stock for the water and chicken gravy mix.
8. Also, sometimes just use chicken bullion cubes instead of the gravy mix.
9. Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.

eggs, flour, water, gravy mix, chicken chunked, onions, celery, carrots, rosemary, salt, garlic

Taken from recipeland.com/recipe/v/chicken-egg-noodles-crockpot-1454 (may not work)