Combine chicken broth, carrots, celery, onion, thyme, turmeric, salt and pepper in a 6-quart slow cooker crock.
Place whole chicken on top of vegetables in crock. Cover and cook for 5 to 6 hours on HIGH or 7 hours on LOW. The best guide to chicken doneness is a meat thermometer. It should insert meat thregister 165°F in the breast or 175°F to 180°F in the thigh. To measure temperature, insert the thermometer into the thickest part of the chicken breast or thickest part of the inner thigh, avoiding bone.
Remove chicken and place on a cutting board to cool.
Add egg noodles to slow cooker. Cover and cook 8 to 10 minutes or until tender.
Remove skin and bones from chicken; shred meat. Add shredded chicken to mixture in slow cooker. Add more salt and pepper, if desired.
Serve immediately or freeze soup in serving-size portions.
Combine chicken broth, carrots, celery, onion, thyme, turmeric, salt and pepper in a 6-quart slow cooker crock.
Place whole chicken on top of vegetables in crock. Cover and cook for 5 to 6 hours on HIGH or 7 hours on LOW. The best guide to chicken doneness is a meat thermometer. It should insert meat thregister 165°F in the breast or 175°F to 180°F in the thigh. To measure temperature, insert the thermometer into the thickest part of the chicken breast or thickest part of the inner thigh, avoiding bone.
Remove chicken and place on a cutting board to cool.
Add egg noodles to slow cooker. Cover and cook 8 to 10 minutes or until tender.
Remove skin and bones from chicken; shred meat. Add shredded chicken to mixture in slow cooker. Add more salt and pepper, if desired.
Serve immediately or freeze soup in serving-size portions.
