Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 4 1/2- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, 4 teaspoons salt, and 1/2 teaspoon pepper. place whole chicken on top of vegetables. cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours. transfer chicken to cutting board. discard bay leaves. add noodles to slow-cooker bowl; cover with lid and cook (on low or high) 20 minutes. while noodles cook, remove and discard skin, fat, and bones from chicken; shred meat. skim fat from soup and discard. return chicken to soup to serve.

Target recipe: boil chicken, onions, garlic and bay leaf in broth or water until chicken can be pulled away from the bones; i prefer broth for a richer taste. remove chicken and cool until you can handle it. add the celery and carrots to the broth. cut cooled chicken into bite size pieces. return chicken to the broth. simmer until veggies are almost tender. add pasta to the chicken and veggies. simmer until pasta and veggies are cooked. add salt and pepper to taste. sprinkle cheese on top if desired and stir.