You can substitute a cut-up 3-pound whole chicken for the chicken pieces. Bone-in chicken adds additional flavor to the soup broth. Stirring in the beaten eggs when you add the chicken back into the soup will give it a homemade noodles taste.
INGREDIENTS | SERVES 8
- 4 bone-in chicken thighs, skin removed
- 2 bone-in chicken breasts, skin removed
- 4 large carrots, peeled and sliced
- 1 large sweet onion, peeled and diced
- 2 stalks of celery, diced
- 1 teaspoon salt
- 2 teaspoons dried parsley
- ¾ teaspoon dried marjoram
- ½ teaspoon dried basil
- ¼ teaspoon poultry seasoning
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 8 cups water
- 2½ cups medium egg noodles, uncooked
- 2 large eggs
Add the chicken thighs and breasts, carrots, onion, celery, salt, parsley, marjoram, basil, poultry seasoning, black pepper, bay leaf, and 6 cups of the water to the slow cooker. Cover and cook on low for 8 hours. Move the chicken to a cutting board. Remove and discard the bay leaf.
Increase the temperature of the slow cooker to high. Add the remaining 2 cups of water. Stir in the noodles and cook, covered, on high for 20 minutes or until the noodles are cooked through.
While the noodles cook, remove the meat from the bones. Cut the chicken into bite-sized pieces or shred it with two forks.
Ladle about ½ cup of the broth from the slow cooker into a bowl. Add the eggs and whisk to mix; stir the egg mixture into the slow cooker along with the chicken. Cover and cook for 15 minutes.