Chicken Noodle Soup Crockpot Style

Chicken Noodle Soup Crockpot Style

2 1/2 to 3 1/2 pounds chicken pieces
4 cups water
4 cups chicken broth
1 teaspoon seasoned salt
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 leek or small onion chopped
1 carrot, chopped
2 stalks celery with leaves, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
6 ounces noodles

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, if you prefer a completely clear soup, cook the noodles separately and add them just before serving

Good recipe but I keep looking at the 4 cups water plus 4 cups broth then back at my 3 1/2 Qt Crockpot and a little voice keeps saying "Do the math Redneck". I quess I could use 1/2 chicken and half the rest.

JP, whatever works for you is exactly what you want

to do! I would suggest though that you also reduce the amount of noodles because if you reduce liquid (the noodles will drink up a lot of it) and you might not have enough otherwise. Just a thought I hope you enjoy. We like a hot, buttered sage roll with this soup. YUM