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Crockpot Chicken Noodle Soup

1 chicken whole, cut up, skinless
2 medium carrots, peeled, chopped
1/2 cup peeled and chopped onions
2 celery ribs, coarsely chopped
2-1/2 tsp salt
2 tsp parsley
3/4 tsp marjoram
1/2 tsp basil leaves
1/4 tsp poultry seasoning
1/4 tsp ground black pepper
1 bay leaf
2 quarts water
2-1/2 cups egg noodles


1. Place the first 4 ingredients in a 3-1/2 or 5 quart crock pot. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on LOW setting for 8 to 10 hours.

2. Remove chicken and bay leaf; add in the remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes.

3. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Turn to HIGH and cook for 15 minutescovered or until noodles are tender.

YIELD: 10 servings
Serving Size = 1 Cup per serving

Weight Watchers PointsPlus = 2 per serving

Calories: 63, Fat: 1g, Protein: 3g, Carbohydrates: 12g, Cholesterol: 13mg, Sodium: 693mg, Fiber: 0g
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WW Plus+ = 2
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