Slow Cooker Chicken Noodle Soup

food.com

Bowden's Recipes

8 cups water or 8 cups canned chicken broth

1 cup carrot, cut into ¼-inch slices

1 cup celery, cut into ¼-inch slices

1 cup onion, chopped

1 garlic clove, minced

2 bay leaves

1⁄2 teaspoon dried thyme

4 teaspoons salt (to taste)

1⁄2 teaspoon fresh ground black pepper, to taste

1 (3 ½ lb) roasting chickens

3 cups wide egg noodles, uncooked

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