Lunch: Chicken Noodle Soup

When making chicken soup from scratch, a slow cooker is the perfect cooking method. A long, slow simmer time allows the ingredients' flavor to develop fully.

Ingredients

8 c. water
4 medium carrots
4 medium stalks celery
1 small onion
2 bay leaves
1/2 tsp. dried thyme
salt
ground black pepper
1 whole Chicken
3 c. egg noodles

Instructions

In 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat, and bones from chicken; shred meat.
Skim fat from soup and discard. Return chicken to soup to serve.

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