Chicken Noodle Soup

1 chicken whole, no skin, cut up
2 medium Carrots - peeled and chopped
1/2 cup onion - peeled and chopped
2 Stalks celery - coarsely chopped
2 1/2 teaspoon Salt
2 teaspoon parsley
3/4 teaspoon marjoram
1/2 teaspoon basil
1/4 teaspoon Poultry seasoning
1/4 teaspoon Pepper
1 Bay leaf
2 qt Water
2 1/2 cup egg noodles

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.

Per serving: 63 Calories; 1g Fat (10% calories from fat); 3g Protein; 12g Carbohydrate; 13mg Cholesterol; 693mg Sodium
1 Weight Watcher Point
Serves 8-10