Chook Me!

Looking for a good home-made crockpot chicken noodle soup recipe, any not-so-secret recipies?

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1. chicken noodle soup can be made pretty much however you want...recipe or not. Everyone makes it differently I'm sure. I basically just put together some water, chicken broth (or cubed/powdered bullion), noodles, chopped chicken & whatever vegetables desired, if any. I usually just put carrots & celery in mine. Then add whatever seasonings you want for flavor & let it all simmer in a crockpot for a while until the noodles & chicken are thoroughly cooked...especially the chicken. If you want to add some dumplings in it, just take those pre-made biscuits from the can like you would find at the grocery store & cut into cubes. Making it homemade is always better for you because there isn't nearly as much sodium (salt) & preservatives as you would find in canned soup.....and you can make it to your tastes! Enjoy :-)
2. Crockpot Chicken Noodle Soup Yield: 10 Servings Ingredients 3 1/2 lb broiler-fryer; cut up, -skinned 2 md carrot; peeled and chopped 1/2 c onion; chopped 2 celery stalk; chopped 2 1/2 ts salt (or less) 2 ts dried parsley flakes 3/4 ts dried marjoram leaves 1/2 ts dried basil leaves 1/4 ts poultry seasoning 1/4 ts pepper 1 bay leaf 2 qt ; water 2 1/2 c medium egg noodles; uncooked Instructions Place first 4 ingredients in 3 1/2-quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, cov-ered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.
3. Chicken Noodle Soup INGREDIENTS: 1 tablespoon stick margarine or butter 1 cup chopped carrot 1/2 cup chopped onions 1/2 cup peas 1/2 cup thinly sliced celery 1 tablespoon all-purpose flour 4 cups low-salt chicken broth 2 cups water 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups uncooked wide egg noodles (about 4 ounces) 2 pound skinned, boneless chicken breast halves, cut into 1-inch pieces 2 tablespoons chopped fresh parsley DIRECTIONS: Melt margarine in the slow cooker pot or a large Dutch oven over medium-high heat. Add carrot, onion, peas and celery; sauté 3 minutes. Stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover and place pot on slow cooker base. Cook on low for 6-8 hours. Add noodles and cook on high for 30 minutes. reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.