1 chicken whole, cut up, skinless
2 medium carrots -- peeled and chopped
1/2 cup onion -- peeled and chopped
2 stalks celery -- coarsely chopped
2 1/2 teaspoon salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
2 qt water
2 1/2 cup egg noodles
Directions:
Place the first 3 ingredients in a 3 1/2 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.
Makes: 3 1/4 quarts. serves 8 to 10 1 point per serving
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