Chicken Noodle Soup (slow Cooker) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Broiler-fryer, (3 to 3 1/2 lb), cut up and skinned
2 medium: Carrots, peeled and chopped
1/2 cup: Chopped onion,
2 Stalks: celery, chopped
2 1/2 tsp: Salt, or less
2 tsp: Dried parsley flakes,
3/4 tsp: Dried marjoram leaves,
1/2 tsp: Dried basil leaves,
1/4 tsp: Poultry seasoning,
1/4 tsp: Pepper,
1: Bay leaf,
2 quart: Water,
2 1/2 cup: Uncooked medium egg noodles, 4 Oz
Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the
order listed. 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.
Posted by Fred Peters.
Source from luhu.jp
order listed. 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.
Posted by Fred Peters.
Source from luhu.jp