Slow Cooker Chicken Noodle Soup

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Chicken Noodle Soup
Makes 8 servings
SLOW COOKER – Start Early

1 pound boneless skinless chicken breast halves, cut into small pieces
2 carrots, peeled and chopped
1/2 cup onions, chopped
2 stalks celery, chopped
2 teaspoons salt
2 teaspoons dried parsley flakes
3/4 teaspoon marjoram, dried leaves
1/2 teaspoon basil, dried leaves
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 bay leaf
5 teaspoons chicken bouillon
2 quarts water
2 1/2 cups egg noodles, uncooked medium (4 oz)

1. Place the first 4 ingredients in a slow cooker in the order listed.

2. Combine salt and the next 6 ingredients; sprinkle over vegetables.

3. Mix bouillon with 6 cups water and pour over vegetables.

4. Cover and cook on LOW setting for 6-8 hours. Remove bay leaf; add remaining 2 cups water.

5. Stir in noodles and cook, covered, on HIGH setting for 20-30 minutes or until noodles are tender.

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