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Noodle Soup - Slow Cooker
This is a classic chicken noodle soup recipe from a recent
issue of Good Housekeeping that I'd like to try. Update: I
have made this soup and really like it. I did use 3-4
skinless chicken breasts in place of the whole chicken, and
I substituted 8 cups of canned chicken broth for the water.
If you do this, you might want to add a little less salt
unless you use a low-sodium chicken broth. I'm not sure why
some reviewers say that their egg noodles dissolve, unless
they are using the very fine egg noodles. I use a wide
noodle and they are just fine after 20 minutes in the
8 cups water or 8 cups canned chicken
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, 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
3 cups wide egg noodles, uncooked
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