Crock Pot Chicken Noodle Soup

Ingredients

• 1 leftover chicken carcass (from a roasted chicken)
• 12 cups water
• 1 onion, diced
• 3 cups diced carrots
• 3 cups cooked chicken meat, chopped
• 1 bay leaf
• 2 tsp salt
• 1 tsp fresh ground black pepper
• � tsp garlic powder
• � tsp thyme
• 1 tsp oregano
• 2 tsp parsley
• 1 12 oz package egg noodles

Directions

1. This is a great recipe to use after you have roasted a chicken as you can you use the carcass and some of the leftover chicken meat to make this soup.
2. Add all ingredients, except the egg noodles, to the slow cooker.
3. Cook on low for 6-8 hours.
4. Remove chicken bones and bay leaf.
5. Stir in the egg noodles and cook until tender, about 45 minutes.

Serve.