1 - 3 to 4 lb whole chicken 1 - small onion, cut into pieces 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 use reserved broth 1 - 10 oz can cream of chicken soup 1 - 10 oz bag no yolk dumplings, wide Amish egg noddles or Frozen egg noodles 1/8 - teaspoon poultry seasoning, to taste 1/2 - teaspoon onion powder 1/2 - teaspoon garlic powder salt and pepper, to taste flour for thickening (if needed) - See more at: http://www.mommyskitchen.net/2015/02/chicken-noodles-easy-comfort-food.html#sthash.Uihkzozw.dpuf

Start by cleaning out the chicken. Remove the neck, giblets and livers from inside of the chicken. 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 and save the broth for another recipe. I find it too greasy too use for this recipe, but by all means you can use the broth if you prefer. In a large stock pot or dutch oven add the two cans of chicken broth (or use reserved broth) and the egg noodles. Cook until the egg noodles are tender but not mushy. To the broth and noodles add one can of cream of chicken soup and the chicken. Add poultry seasoning, onion powder, garlic powder, and salt and pepper to taste. Stir to combine. Thicken with a mixture of flour and water if needed.