Crock Pot Chicken Noodle Soup

Crock Pot Chicken Noodle Soup

Ingredients

• 10 cups water or 10 cups canned chicken broth
• 1 cup carrots, cut into 1/4-inch slices
• 1 cup celery, cut into 1/4-inch slices
• 1 cup onions, chopped1 cup corn
• 1 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 4 teaspoons salt ( to taste)
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 (3 1/2 lb) roasting chickens or 4 frozen chickens breasts
• 3 cups wide egg noodles, uncooked

Directions

1. In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.
2. Place whole chicken on top of vegetables.
3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
5. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
6. Skim fat from soup and discard. Return chicken to soup to serve.