Description

Chicken noodle soup in a can is alright, but nothing can beat homemade. It's easy too if made in the slow-cooker. Serve with grilled cheese or your favorite sandwich on those cold nights.

Ingredients

• 2 split chicken breasts, with skin and bones
• 8 c. water
• 4 large carrots, peeled and diced Into 1/2 inch pieces
• 4 celery stalks, diced Into 1/2 inch pieces
• 1 medium onion, chopped
• 1 bay leaf
• 1 T. olive oil
• 1 1/2 t. salt
• 1/2 t. dried thyme
• 1/2 t. black pepper
• 6 oz. egg noodles, uncooked
• freshly chopped parsley, for garnish
• 1 t. chicken bouillon, If desired

Steps

1. Place a slow cooker liner n a 4 quart slow cooker for easy clean up.
2. Wash chicken and pat dry with paper towels.
3. Combine the water, carrots, celery, onion and bay leaf.