Chicken Noodle Soup

• 3 1/2 pounds chicken, whole cut up, skinned
• 2 medium carrots peeled, chopped
• 1/2 cup onions chopped
• 2 each celery stalks chopped
• 2 1/2 teaspoons salt
• 2 teaspoons parsley flakes dried
• 3/4 teaspoon marjoram dried
• 1/2 teaspoon basil dried
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 each bay leaves
• 2 quarts water
• 2 1/2 cups egg noodles uncooked

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

chicken, carrots, onions, celery, salt, parsley, marjoram dried, basil, poultry seasoning, black pepper, bay leaves, water, egg noodles

Taken from recipeland.com/recipe/v/chicken-noodle-soup-34655 (may not work)