Slow Cooker Chicken Noodle Soup

 

 

 

A crockpot chicken noodle soup, with chicken, onions, carrots, celery, and noodles.

Ingredients:

• 2 1/2 to 3 1/2 pounds chicken pieces (I used shredded rotisserie chicken)
• 4 cups water*
• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil
• 1 bay leaf
• 6 ounces noodles

Preparation:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

 

*Note: I had to add another 2-3 Cups of water to broth after adding the noodles. 

 

Picture and Recipe Source: Southern Food