Chicken Noodle Soup

Ingredients

Amount		Ingredient	Preparation
3 1/2	pounds	frying chicken	cut up, skinned
2	medium	carrots	peeled, chopped
1/2	cup	onion	chopped
2	each	celery stalks	chopped
2 1/2	teaspoons	salt
2	teaspoons	parsley flakes	dried
3/4	teaspoon	marjoram	dried
1/2	teaspoon	basil	dried
1/4	teaspoon	poultry seasoning
1/4	teaspoon	black pepper
1	each	bay leaf
2	quarts	water
2 1/2	cups	egg noodles	uncooked

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.