Instructions: Place the first 4 ingredients in a 3-1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables.

Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender.

Makes 3-1/4 quarts. Serves 8 to 10.

Thomas notes: Made this 1-13-98; used 4 carrots, 1-1/2 medium onions, chopped, 5 cloves minced garlic, 6 chicken thighs (with bone and skin), and used 12 oz. noodles cooked early in the day. I put it into a 5-quart crockpot. This was the best chicken soup weve ever had-just the way we like it with lots of noodles and chicken!

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