Ingredients

4 to 5 lb. stewing chicken, cut into serving pieces
2 tsp. salt
1 tsp. paprika
2 medium onions, sliced
3 stalks celery, sliced
2 carrots, pared and sliced
1 bay leaf
1 C. chicken broth
1/2 C. flour
1/2 C. water
1 pack (10-oz.) noodles, cooked and drained
chopped parsley

Cooking Instructions

Rinse chicken pieces and pat dry. Season with salt and paprika. Place sliced vegetables and bay leaf in crock pot. Place chicken on top of vegetables. Pour in chicken broth. Cover and cook on low setting for 7 to 12 hours. One hour before serving; turn to high setting. Remove chicken pieces; bone and return meat to the 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: