|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.
Serving size: Complete recipe
Calories 4959 Calories from Fat 1938
% Daily Value*
Total Fat 216 g332.1%
Saturated Fat 61.2 g306%
Trans Fat 0.2 g
Cholesterol 1453.7 mg484.6%
Sodium 5926.3 mg246.9%
Total Carbohydrates 310 g103.2%
Dietary Fiber 26 g104%
Sugars 32.7 g
Protein 423 g846.3%
Vitamin A 537.2% Vitamin C 109%
Calcium 53.2% Iron 148.1%
*Based on a 2000 Calorie diet