1 3-4 pound stewing chicken or fryer — cut in servings
2 teaspoons salt
1 teaspoon paprika
2 medium onions — sliced
3 stalks celery — sliced
2 carrots — peeled and sliced
1 bay leaf
1 cup chicken broth
1/2 cup flour
1/2 cup water
1 10 oz pkg noodles — cooked and drained
chopped parsley
Rinse chicken and pat dry. Season with walt and paprika. Place sliced vegetab les and bay leaf in Crock-Pot. Place chicken pieces on top of vegetables. Pou r in chicken broth. Cover and cook on Low for 8 to 12 hours or on High for 4 t o 6 hours.
One hour before serving, turn to High. 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.
Serve over hot noodles; sprinkle with chopped parsley.
Serves 6 to 8