This is the best chicken noodle soup I've ever had. It makes enough for 2 meals for us plus leftovers. While it cooks, bake up a loaf of bread to dip in the soup!
2- 2 1/2 lbs. chicken parts, skinned if desired
6 cups water
1 medium onion, chopped
6 carrots, cut into 1/2 inch pieces
5 ribs celery, cut into 1/2 inch pieces
14 1/2 oz. can whole tomatoes, undrained, cut up
1 1/2 tbsp. instant chicken bouillon
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. dried rosemary leaves
1/2 tsp. pepper
1 cup uncooked fine egg noodles
Cook on Lo 8-10 hours
Cook on Hi 5-6 hours
Combine all ingredients, except noodles, in slow cooker. Cover and cook at desired heat setting for time given or til chicken and vegetables are tender. Remove chicken from pot and set aside to cool slightly. Set control to Hi and add noodles, stirring to combine. Cover and continue to cook for 30 minutes. Meanwhile, remove chicken from bones and cut into bite sized pieces. Return meat to cooking pot and cook til noodles are tender.