Slow Cooker Chicken Noodle Soup

Better Homes and Gardens

• Ready In: 4 hrs 20 mins
• Serves: 6

Ingredients

• 8  cups water
• 4  medium carrots, cut into 1/4-inch slices
• 4  stalks celery, cut into 1/4 inch slices
• 1  onion, chopped
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
•  salt & fresh ground pepper
• 1 (3 1/2lb)  roasting chickens (about 3 1/2 pounds)
• 3  cups  egg noodles, uncooked

Directions

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 serve.