8 cup(s) water
4 medium carrots, cut into 1/4-inch slices
4 medium stalks celery, cut into 1/4-inch slices
1 small onion, chopped
2 bay leaves
1/2 teaspoon(s) dried thyme
Ground black pepper
1 (3 1/2-pound) whole(s) chicken
3 cup(s) egg noodles, uncooked
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
Yields: 6 main-dish servings
Total Time: 8 hr
When making chicken soup from scratch, a slow cooker is the
perfect cooking method. A long, slow simmer time allows the
ingredients' flavor to develop fully.