Here is one, using a crockpot.....
Crockpot Chicken Noodle Soup
3& 1/2 lb Broiler-fryer; cut up, skinned
2 md Carrot; peeled and chopped
1/2 c Onion; chopped
2 Celery stalk; 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 qt ;Water
2 1/2 c Medium egg noodles; uncooked
Place first 4 ingredients in 3 1/2-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.
2 md Carrot; peeled and chopped
1/2 c Onion; chopped
2 Celery stalk; 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 qt ;Water
2 1/2 c Medium egg noodles; uncooked
Place first 4 ingredients in 3 1/2-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.
No comments:
Post a Comment