Hearty Chicken Noodle Soup

• 2 lb. chicken parts, skinned
• 5 c. water
• 1 medium onion, chopped
• 4 carrots, cut into 1/2-inch pieces
• 4 ribs celery, cut into 1/2-inch pieces
• 1 (16 oz.) can tomatoes, cut up
• 1 Tbsp. instant chicken bouillon
• 1 Tbsp. minced parsley
• 1 tsp. salt
• 1/2 tsp. rosemary
• 1/4 tsp. pepper
• 1 c. uncooked fine egg noodles

1. Combine all ingredients, except noodles, in slow cooking pot. Cover and cook at setting 3 (low) for 6 to 8 hours or setting 5 (high) for 3 to 4 hours until chicken and vegetables are tender. Remove chicken pieces from cooking pot and set aside to cool slightly.
2. Increase heat to setting 5 (high) and add noodles, stirring to blend.
3. Cover and continue cooking for 30 minutes.

chicken, water, onion, carrots, celery, tomatoes, instant chicken, parsley, salt, rosemary, pepper, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765027 (may not work)