Easy Chicken & Noodles

Easy Chicken & Noodles 1 - 3 to 4 lb whole chicken, cooked and deboned 1 - small onion, cut into quarters 1 - clove garlic, minced 2 - ribs of celery, cut into thirds 2 - carrots, cut into thirds 1 - bay leaf 2 - 14 oz cans low sodium chicken broth or 3 - cups reserved homemade broth 2 - 10 oz can cream of chicken soup 1 - 10 oz bag no yolk dumplings or wide Amish egg noddles 1/8 - teaspoon poultry seasoning, to taste 1/2 - teaspoon onion powder 1/2 - teaspoon garlic powder 1 - tablespoon butter Start by cleaning out the inside of the chicken. Remove the neck, giblets and livers from inside. Rinse the chicken inside and out under cold running water and pat dry with a paper towel. Place the chicken in a 6 qt crock pot and cover with about 4-5 inches of water. Add the cut onion, garlic, celery, carrots, bay leaf, and salt and pepper. Cover the crock pot. Cook on low for 8 hours or on high for 4-6 hours. I normally start the crock pot on high for the first hour to really get it going then reduce the heat to low for the last 4 hours. Cook until the chicken is cooked through, tender, and comes off the bone easily. Remove the chicken from the crock pot and place on a plate. Use tongs and a slotted spoon because the chicken will fall apart when removed. Cool chicken until easy to touch and then debone the chicken and remove the skin. Strain the chicken broth through a fine strainer and set aside (if using). If you prefer homemade broth than just omit the canned broth from the recipe. In a large stock pot or dutch oven add both cans of chicken broth or 3 cups reserved broth, one can of cream of chicken soup, and the egg noodles. Cook until the egg noodles are tender but not mushy. To the broth and noodles add the remaining can of can of cream of chicken soup, butter and the cooked chicken. Add poultry seasoning, onion powder, and garlic powder. Stir to combine. Ladle into bowls, add salt and pepper to taste. Cooks Note: I prefer not to use the reserved broth that I cooked the chicken in for this recipe. I find it a bit too greasy after the chicken is cooked. I used low sodium chicken broth and save and freeze the reserved broth for another recipe. If you dislike canned broth just stain the broth from the chicken and add the broth into a stock pot pot and continue with the recipe. Time Saver: A store bought rotisserie chicken and canned broth can be used if you're in a pinch for time.