CROCKPOT CHICKEN NOODLE SOUP

Ingredients

1 whole chicken, cup up
1 (8-ounce) bag egg noodles
1 can cream of chicken soup
1 (14-ounce) can chicken broth
2 cups sliced carrots
Salt and pepper to taste

Preparation

Cook chicken in boiling water to cover until tender, about 45 minutes. Remove chicken, reserving broth. Remove chicken from bones; chop. Cook noodles according to package directions; rinse and drain. In a 5- or 6-quart crockpot, combine reserved broth, chicken, cream of chicken soup, canned broth, carrots and seasonings. Cover and turn to high heat. From the time the mixture begins to boil, cook for 1 hour, or until carrots are tender, stirring in noodles in the last 30 minutes of cooking time. Makes 10-12 servings.