|Stewing chicken/Fryer||4 Pound, cut into pieces|
|Onions||2 Medium, sliced|
|Celery stalks||3 , sliced|
|Carrots||2 , pared and sliced|
|Chicken broth||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Noodles||10 Ounce (1 Package, Cooked, Drained)|
|Chopped parsley||1 Tablespoon|
Rinse chicken pieces and pat dry.
Season with salt and paprika.
Place sliced vegetables and bay leaf in crock pot place chicken pieces on top of vegetables.
Pour in chicken broth.
Cover and cook on low setting for 8 to 12 hours.
One hour before serving, turn to high setting.
Remove chicken pieces; bone and return meat to crock pot.
Make a smooth paste of flour and water and stir into liquid in crock pot.
Cover and cook until thickened.