This is something I have been wanting to do for a while and just never got around to doing, make chicken noodle soup from scratch. It was pretty easy to do and the end result is well worth it. The only downside is that I chose the recipe when the temps were in the upper 60's, well the day I got to make it it was almost 90. Which could be why my little girl was only so-so about it, it was just to warm for a hot bowl of soup. I'll have to try it again this winter when I need a warm bowl of soup.
10 cups water
1 cup carrots, cut into 1/4 inch slices
1 cup onions, chopped
1 garlic cloves, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt
1/2 teaspoon fresh ground black pepper, to taste
1 roasting chicken
3 cups wide egg noodles, uncooked
1. in 4-1/2 to 6 quart slow-cooker bowl, combine water, carrots, onion, garlic, bay leaves, thyme, 4 tsp salt 1/2 tsp pepper.
2. Place while chicken on top of vegetables.
3. cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on lo or high) 20 minutes.
5. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
6. Skim fat from soup and discard. Return to soup to serve.