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Chicken Noodle Soup

2 pounds chicken - (to 3 lbs) -- cut up
2 quarts water
1 tablespoon salt
1 teaspoon Accent
1/4 teaspoon freshly-ground black pepper
1 leek or onion -- chopped
1 carrot -- chopped
2 celery stalks -- chopped
1/4 cup chopped parsley
1/2 teaspoon marjoram or basil
1 bay leaf
6 ounces noodles


Place all ingredients except noodles in the slow cooker. Cover and cook on LOW for 5 to 6 hours.

Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on HIGH).


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