Slow Cooker Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Better Homes and Gardens Ingredients:
8 cups water |
4 medium carrots, cut into 1/4-inch slices |
4 stalks celery, cut into 1/4 inch slices |
1 onion, chopped |
2 bay leaves |
1/2 teaspoon dried thyme |
salt & fresh ground pepper |
1 (3 1/2 lb) roasting chickens (about 3 1/2 pounds) |
3 cups egg noodles, uncooked |
Directions:
1. In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
3. While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.
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