Farmhouse Chicken Noodle Soup
Slow thaw in refrigerator.
Pour soup into a large pot or Dutch oven.
Add 6 cups of water for Full-size and 3 cups of water for half-size.
Bring to a boil over medium heat. Cover and reduce heat to low.
Simmer for 15-20 minutes until carrots are tender.
For thick soup, return soup to a boil and add noodles. Boil over medium-high heat until noodles are tender.
For thinner soup, boil noodles separately in water and add to soup just before serving.
Pour soup into slow cooker. Add 2 cups of water.
Cover and cook on low all day.
Boil noodles in a separate pot on the stove and add to soup just before serving.