A good slow cooker chicken noodle soup recipe requires a 6-quart slow cooker. Put vegetables inside of the slow cooker first, then add a whole chicken on top of the vegetables. The recipe takes about eight hours to cook on the low setting, and five hours on the high setting.
Pour 8 cups of water or canned chicken broth into the slow cooker bowl. Cut 1 cup of carrots and celery into 1/4-inch slices, and add them to the bowl. Add 1 cup of diced onion to the vegetables. Mince one clove of garlic to add to the bowl. Stir in two bay leaves, 1/2 teaspoon of dried thyme, 4 teaspoons of salt and 1/2 teaspoon of pepper.
Put one 3 1/2-pound whole roasting chicken on top of the vegetables. Cover the slow cooker, and set a timer according to the manufacturer's instructions. Put it on the high setting to cook the soup within five hours, or on the low setting to cook it half as fast.
When it is cooked through, take the chicken out of the slow cooker, and set it on a cutting board. Remove the skin, fat and bones from the chicken, and shred the meat. Take the bay leaves out of the cooker. Add 3 cups of wide, uncooked egg noodles to the slow cooker, replace the lid and cook them for 20 minutes. Skim the fat off of the soup, then return the shredded chicken to the completed soup.