Ingredients
1 broiler-fryer (3 to 3 1/2 lb), cut, up and skinned
2 medium carrots, peeled and chopped
1/2 cup chopped onion
2 stalks celery, chopped
2 1/2 tsp salt (or less)
2 tsp dried parsley flakes
3/4 tsp dried marjoram leaves
1/2 tsp dried basil leaves
1/4 tsp poultry seasoning
1/4 tsp pepper
1 bay leaf
2 qt water
2 1/2 cup uncooked medium egg noodles (4 oz)
Directions
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.
Posted by Fred Peters.
Servings: 8 servings
Chicken Noodle Soup (Slow Cooker) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Slow Cooker; Soup
The History of Recipes
Recipes as a concept can be tracked back into ancient history, certainly as far back into history as the Egyptians, and maybe further still. However, sadly, these old cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Much later, in Roman times a man called Apicius created a number of scripts detailing recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Roman chefs were skilled in the use of many different herbs and spices, including some familiar names such as bay, mint and dill. Continuing our culinary historical journey, we have two recipe books from the 14th Century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the curry that is served today, but instead accounts of the types of meals prepared for the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including basil and coriander. These new herbs and spices led to an outbreak in manuscripts on cookery, many of which still exist in academic collections. During the next few hundred years, the powerful and rich competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks are in high demand, due to increased literacy, people having more leisure time and being a little richer. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Noodle Soup (Slow Cooker) recipe.
