chicken noodle soup

1 broiler chicken (about 3 1/2 pounds), cut up and skinned

2 medium carrots, peeled and chopped

1/2 cup onion, chopped

2 celery stalks, chopped

salt to taste

2 teaspoons dried parsley

3/4 teaspoon dried marjoram leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon poultry seasoning

1/4 teaspoon pepper

1 bay leaf

10 cups water

 

2 1/2 cups uncooked medium egg noodles

Place the chicken, carrots, onion, and

 celery in a 3 1/2-quart slow cooker. 
 

Combine salt, parsley, marjoram, basil,

poultry seasoning, pepper, and

 bay leaf in a bowl and mix to combine. 

 

 Pour into slow cooker.

Add 8 cups of water and cover.

 Simmer  on low setting for 8 to 10 hours.
 

Remove chicken and bay leaf, adding remaining

 2 cups of water.  Stir in noodles and cook, covered,

 on high setting for 20 minutes.
 

Remove bones from the chicken and cut chicken into

 bite-sized pieces. 

 

 Add back to slow cooker and stir to mix.
 

Cook for 15 minutes on high setting, covered.