This fabulous soup starts in the crockpot and is filled with fine egg noodles, chicken, carrots and celery and seasoned to perfection with salt, pepper, parsley, thyme and rosemary.
- 1 whole chicken (cooked)
- chicken stock rendered from cooking chicken
- 2 carrots (peeled)
- 2 ribs celery (diced)
- 1 large onion (diced)
- 1 tsp. thyme
- 1 tsp. crushed rosemary
- 2 tsp. salt
- 1 tsp. black pepper
- 12 cups water
- 2 12-oz. pkgs. No Yolks fine egg noodles (or regular fine egg noodles)
- parsley for garnish
- Place chicken in a large 7-quart crockpot and fill with water. Salt and pepper the chicken and water generously. Cook on low heat...
- Get the full instructions at Can't Stay Out of the Kitchen