Ingredients
- 2 carrot
- 2 celery stalk
- 1 bay leaf
- 1/4 poultry seasoning
- 1,900 ml water
- 1,600 ml broiler-fryer chicken
- 140 gr egg noodles
- 60 gr onion
- 7 gr salt
- 1 gr parsley flakes (dried)
- 1 gr pepper
- 1 gr marjoram leaves (dried)
- 1 gr basil leaves (dried)
Place first 4 ingredients in 3.5 quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours.
Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.
