Paula Anderson posted 12-29-98
Hearty Chicken Noodle Soup
1 (3-4 pound) chicken, cut up
2 medium carrots, pared, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 1/2 cups water
1 can (14 1/2 oz.) chicken broth
2 bay leaves
1/2 tsp. each: marjoram and thyme
1/4 tsp. pepper
2 cups uncooked wide egg noodles
Salt to taste
Place vegetables in crock pot. Add chicken to pot with water, broth and seasonings.
Cover and cook on low 9-10 hours, or on High for 3 1/2 - 4 hours.
Remove chicken form cooker and let it cool slightly. Skim fat off surface of broth and discard.
Remove chicken meat from bones and add to pot with noodles. Cover and cook on High for 40 minutes.
Remove bay leaves and season with salt.
Serves about 6.