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Nancy's Kitchen - Tried and Tested Recipes
Crock Pot Chicken Noodle Soup
Crock Pot Chicken Noodle Soup
1 whole chicken (2
1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1
(8 oz.) pkg. frozen mixed vegetables (corn, zucchini,
carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste
Turn crock pot to high
position. Wash whole chicken and clean out insides. (No
need to keep inards). Place whole chicken in crock pot,
cover and cook on high for 3-4 hours or until chicken
falls off bones. Remove chicken, let it cool. While
chicken is cooling, put 3-4 cans of chicken broth into
the crock pot and change temperature to low. Next
de-bone entire chicken and put into crock pot with
broth. Add frozen vegetables and spices and cook on low
for 1 hour. During that time, cook egg noodles according
to package directions. When the noodles are done, add
them to the crock pot and season to taste. Cook 1/2 hour
longer. Serves 8-10 people.
http://www.nancyskitchen.com
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