1 3-4 pound stewing chicken or fryer -- cut in servings

2 teaspoons salt

1 teaspoon paprika

2 medium onions -- sliced

3 stalks celery -- sliced

2 carrots -- peeled and sliced

1 bay leaf

1 cup chicken broth

1/2 cup flour

1/2 cup water

1 10 oz pkg noodles -- cooked and drained

chopped parsley

Rinse chicken and pat dry. Season with walt and paprika. Place sliced vegetab les and bay leaf in Crock-Pot. Place chicken pieces on top of vegetables. Pou r in chicken broth. Cover and cook on Low for 8 to 12 hours or on High for 4 t o 6 hours.

One hour before serving, turn to High. Remove chicken pieces; bone and return meat to Crock-Pot. Make a smooth paste of flour and water and stir into liquid in Crock-Pot. Cover and cook until thickened.

Serve over hot noodles; sprinkle with chopped parsley.

Serves 6 to 8