Posted by: marthabernie | September 15, 2013


I put this all together in a slow cooker and it turned out great!


12 cups water

5 chicken bouillon cubes

1 cups sliced carrots

1/2 cup chopped celery

1/2 cup chopped onion

1 bay leaf

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon poultry seasoning

6 ounces egg noodles

3 cups chopped cooked chicken

Combine water and bouillon cubes in a Dutch oven over medium high heat.  Add carrots, celery, onion, bay leaf, salt, pepper and poultry seasoning and mix well.  Bring mixture to a boil, stirring to dissolve bouillon.  Add noodles and chicken to soup and mix well.  Boil for 8 minutes, stirring occasionally.  Discard bay leaf.  Ladle soup into soup bowls.

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