Slow Cooker Chicken Noodle Soup

• 8 cups water
• 4 medium carrots, cut into 1/4-inch slices
• 4 stalks celery, cut into 1/4 inch slices
• 1 onion, chopped
• 2 bay leaves
• 1/2 teaspoon dried thyme
• salt & fresh ground pepper
• 1 (3 1/2 lb) roasting chickens (about 3 1/2 pounds)
• 3 cups egg noodles, uncooked

1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon 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 setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.

water, carrots, stalks celery, onion, bay leaves, thyme, salt, roasting chickens, egg noodles

Taken from www.food.com/recipe/slow-cooker-chicken-noodle-soup-211718 (may not work)