Crock Pot Chicken Soup Recipe

Crock Pot Chicken Soup

Ingredients:

2 skinless, boneless chicken breasts
1 bay leaf
2 1/2 tablespoons mixed vegetable flakes
1 teaspoon dried parsley
3/4 teaspoon celery salt
1/4 teaspoon dried tarragon
2 (14.5 ounce) cans chicken broth
1 onion, chopped
2 teaspoons chicken bouillon powder
1/2 cup frozen diced carrots
salt to taste
1 tablespoon shredded Cheddar cheese 
2 cups all-purpose flour
1 tablespoon milk
2 eggs

Preparation:

Place chicken breasts in a large crock pot and cover with water, 3/4 of the way full.

Add parsley, vegetable flakes, celery salt, bay leaf,  tarragon, and onion.

Cook on high for 6 hours or on low for 8 hours.

1 hour before serving add chicken broth, chicken bouillon, and carrots. Begin making noodles.

In a large pot bring 4 to 6 quarts of salted water to a boil.

In a large bowl combine flour and cheese. In the center of flour mixture make drop in eggs and milk.

Mix with a fork until dough crumbles to pea-sized (if too dry add milk; if too moist add flour).

Drop pea size dough pieces into boiling water and cook for twenty minutes. Drain and rinse with cold water.

Once noodles are done and vegetables in soup are tender, serve the soup in serving bowls, drop the noodles into each bowl and serve.