Crockpot Chicken Noodle Soup

• 1 (3-1/2 lb.) broiler-fryer, cut up, skinned
• 2 carrots, peeled and chopped
• 1/2 cup onion, chopped
• 2 stalks celery, chopped
• 2-1/2 tsp. 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
• 1/4 tsp. pepper
• 1 bay leaf
• 2 qt. water
• 2-1/2 cup md. egg noodles, uncooked

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

carrots, onion, stalks celery, salt, parsley flakes, marjoram leaves, basil, poultry seasoning, pepper, bay leaf, water, egg noodles

Taken from www.foodgeeks.com/recipes/4669 (may not work)