Ingredients:

8 cups water

4 medium carrots, cut into 1/4" slices

4 medium stalks celery, cut into 1/4" slices

1 small onion, chopped

2 bay leaves

1/2 tsp. dried thyme

salt & pepper

1 whole chicken (about 3 1/2 lbs.)

3 cups egg noodles, uncooked

Directions:

1. In a 4 1/2 6 qt. Slow cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 tsp. salt, 1/2 tsp pepper. Place whole chicken on top of vegetables.

2. Cover with lid and cook on low setting for 8 10 hours or high for 4-5 hours. Transfer chicken to cutting board. Discard bay leaves.

3. Add noodles to Slow cooker bowl. Cover with lid and cook (on low or high) 20 minutes.

4. While noodles cook. Remove and discard skin, fat and bones from chicken and shred meat.

5. Skim fat from soup and discard. Add chicken to soup. Serve.

Bon Appetit!