1 3 pound whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat leaf parsley
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried marjoram
1/4 teaspoon freshly ground pepper
1 quart canned no salt, no fat chicken broth
1 quart boiling water
6 ounces medium wide noodles
4 ounces button mushrooms, sliced
1/2 pound fresh spinach, well washed and large stems removed
Rinse and pat dry chicken. Place in a 5 quart or larger slow cooker. Place the onion, carrot and parsley around chicken pieces. Sprinkle with thyme, marjoram and pepper. Add chicken broth, cover and cook on low for 7 to 8 hours or on high for 2 1/2 to 3 hours. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Discard the onion, carrot and parsley. Remove and discard the chicken skin and bones. Shred chicken and set aside. Skim off and discard all surface fat from the broth. If cooking on low, change setting to high. Add the boiling water, noodles and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles and tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through. Ladle into wide, shallow soup bowls. 6 servings.
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