Ingredients

• 1 whole chicken - giblets removed
• 8 cups of broth
• 4 carrots diced
• 4 stalks of celery diced
• 1 onion diced
• 3 cloves of garlic
• 1 teaspoon of turmeric
• 1 teaspoon of thyme
• 1 bay leaf
• salt and pepper
• 1 cup of egg noodles

Instructions

1. Place the whole chicken in the slow cooker.

2. Add the chicken broth, carrots, celery, onion, and garlic to the slow cooker.

3. Sprinkle turmeric, thyme, bay leaf, salt, and pepper over the ingredients in the slow cooker.

4. Cover and cook on low for 6 to 8 hours or until the chicken is cooked through and vegetables are tender.

5. With a slotted spoon, break up the chicken and stir to separate. Remove the bones and skin. (The chicken should be cooked enough to shred easily)

6. Remove the bay leaf too

7. Add the egg noodles and cook until they are al dente.

8. Taste the soup and adjust the seasoning if needed.