CrazedPhotoMom

1 whole chicken
2 cups water
3 carrots, chopped
3 celery stalks, chopped
1 small onion, chopped
1 bay leaf
salt & pepper to taste
4 cups additional chicken stock
1 24oz bag of Reames Frozen Egg Noodles

Rinse chicken and pat dry.  Season liberally with salt & pepper.  Place in crockpot with 2 cups of water.  Cook on low 4-6 hours.  Remove chicken from crockpot and when cool, debone and chop up.  Strain water from crockpot into a stock pot.  Add the chicken, bay leaf, all the veggies and the 4 cups of chicken stock.  Bring to boil and cook until veggies are tender.  Remove bay leaf and add in the noodles.  Cook for about 20 minutes or until noodles are tender. Salt & pepper to taste.