3 to 4 lbs. chicken
5 cups water or chicken broth
1 lb. baby carrots
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. fresh parsley, minced
1 tsp. low sodium chicken soup base (or bouillon)
1 large onion, chopped
1 or 2 green onions, chopped (optional)
2 bay leaves
pinch ea oregano and thyme
salt and pepper (to taste)
additional seasonings of your choice (to taste)

Put all ingredients in Crock-Pot.

Cook all day (6-8 hours) or until chicken is tender (not stringy).

Thirty minutes before serving time, add homemade noodles; cook until noodles are tender (any kind of pasta can be used). Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.

Homemade Noodles:

1 cup sifted flour
1/2 tsp. salt
1 egg, beaten
1-2 tbsp. water or milk

Measure flour onto a work surface or into a large bowl. Make a well in the center of the flour and add egg, water and salt into the center. Mix to make a stiff paste.

Turn dough out onto a floured work surface and knead until it forms a smooth ball. Cover and lest rest for 5 minutes.

Roll out to a 1/8-inch thickness. Turn and roll very thin. (A pasta machine may be used).

Allow to dry for 1 hour, then cut into lengthwise strips of 2 1/2-inches wide and stack or use wide cutter of pasta machine. Then slice the other way to one-eighth to one-sixteenth inch width. Separate and allow to dry.

Add noodles to chicken soup and cook on high for 20 minutes.

Variation: To make pot-pie noodles, cut noodles into 1 1/2 to 2 inch squares.

Submitted by: CM