Crockpot Chicken Homemade Noodle Soup

Ingredients

• 3 C sliced carrots
• 1 C sliced celery
• 1 medium onion, diced
• 8 C chicken broth
• 1 C brown rice, uncooked
• 1/2 C soaked lentils
• 1/2 C barley (quick cook)
• 1-1/2 C shredded cooked chicken (leftover from your chicken)
• Poultry seasoning, (chicken seasoning like McCormick's Grill Mates), to taste
• 1/2 C flour
• 1 egg
• salt and pepper, to taste

Directions

1. Begin by taking the meat that you deboned from the chicken after your dinner and after you made broth. You�ll want to use the little shreds of chicken (from wings, neck, legs, etc) for the soup and save the bigger breast pieces for your later meals.
2. Place the chicken pieces and broth into the crockpot. Add in sliced carrots and celery. Season liberally with salt, pepper, poultry seasoning, and our personal favorite McCormick�s Chicken seasoning.
3. Add in 2 handfuls of brown rice, 1/2 C soaked lentils, and cover, cooking on low for 6-8 hours or on high for 4. One hour before serving, add 1/2 C quick cook barley. Turn to high and cook until barley is done.
4. Meanwhile, prepare the pasta. To do so, mix the flour with with salt and pepper.
5. Mix in the lightly scrambled egg.
6. In the end you�ll have a semi-crumbly mixture.
7. Roll the dough out until it is about 1/4 inch thick. Using a pizza cutter, slice through the noodle dough making 1/4-inch thick noodle pieces. Slice them short, until they are about 2 inches in length.
8. Toss them into a pot of salted boiling water and let them boil for 2-3 minutes. Drain.
9. Add to your soup and serve.