4 lb. whole chicken
5 Tablespoons chicken base
12 ounces egg noodles
4 Tablespoons butter
Place the chicken in a slow cooker and cover it with water. Set the crock pot to high and cook for 5 hours on high or 8-10 on low. Remove the chicken from the slow cooker and allow to cool slightly, then debone and shred the chicken.
Carefully pour the broth from the slow cooker through a strainer into a large pot. Add the chicken to the pot then bring the mixture to a boil over high heat. Stir in the chicken base, making sure it dissolves, and add the noodles. Boil for 8-10 minutes or until noodles are soft. Strain out all but about 1 cup of the broth. It’ll look a little soupy at this point, but the noodles will keep slurping up the broth. Stir in the butter, if desired, and allow it to melt. Serve noodles over mashed potatoes or a side dish.