A crockpot chicken noodle soup, with chicken, onions, carrots, celery, and noodles.
- 2 1/2 to 3 1/2 pounds chicken pieces
- 4 cups water
- 4 cups chicken broth
- 1 teaspoon seasoned salt
- 1 teaspoon salt, or to taste, depending on saltiness of broth
- 1/4 teaspoon pepper
- 1 leek or small onion chopped
- 1 carrot, chopped
- 2 stalks celery, chopped
- 1/4 cup parsley, chopped
- 1/2 teaspoon dried marjoram or basil
- 1 bay leaf
- 6 ounces noodles
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another 45 minutes to 1 hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.