{Recipe} Crockpot Chicken Noodle Soup

It's cold so I've been searching for a lot of soup and chili recipes. I came upon this chicken noodle soup recipe on Southern Food. It is delicious and so easy to make. I need to personally thank the person who created the Crockpot, you are a genius! I've actually made it a couple more times since I took the above picture. Sean said he is never buying a can of chicken noodle soup again. Thank the good Lord!

Ingredients:

2 1/2 to 3 1/2 pounds chicken pieces
4 cups water
4 cups reduced sodium chicken broth
1 teaspoon seasoned salt
1 teaspoon sea salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 leek or small onion chopped
1 carrot, chopped
2 stalks celery, chopped
1/4 cup parsley, chopped
1/2 teaspoon dried marjoram or basil
1 bay leaf
6 ounces noodles

Directions:

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. (I cooked for 7.5 hours to ensure that the veggies were cooked entirely). Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving. (I cooked the noodles separately, FYI)