Chicken Noodle Soup (Slow Cooker)

Ingredients:

• 1 Broiler-fryer (3 to 3 1/2 -- lb), cut up and skin
• 2 medium Carrots -- peeled and chopped
• 1/2 cup Chopped onion
• 2 Stalks celery -- chopped
• 2 1/2 teaspoons Salt (or less)
• 2 teaspoons Dried parsley flakes
• 3/4 teaspoon Dried marjoram leaves
• 1/2 teaspoon Dried basil leaves
• 1/4 teaspoon Poultry seasoning
• 1/4 teaspoon Pepper
• 1 Bay leaf
• 2 quarts Water
• 2 1/2 cups Uncooked medium egg noodles -- (4 Oz)

Preparation:

• 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.