Crockpot Chicken Noodle Soup

Ingredients3 1/2poundbroiler-fryer chicken, cut up, skinned 2eachcarrot, peeled, chopped 1/2cuponion, chopped 2eachcelery stalk, chopped 2 1/2teaspoonsalt (or less) 2teaspoondried parsley flakes 3/4teaspoondried marjoram leaves 1/2teaspoondried basil leaves 1/4teaspoonpoultry seasoning 1/4teaspoonpepper 1eachbay leaf 2qtwater 2 1/2cupmedium egg noodles, uncookedDirections:Place first 4 ingredients in 3 1/2 quart slow cooker in order listed. Combine salt and next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook 15 minutes on high setting, covered or until noodles are tender.