Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine first 14 ingredients in an electric slow cooker. cover with lid and cook on high setting for 4 hours or until carrot is tender. combine the water and cornstarch in a small bowl, stirring with a whisk until blended. add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well. re-cover and cook on high-heat setting an 30 additional minutes. serve with hot cooked rice. note: i don't eat much meat and prefer more vegetables, so i often add extra firm cubed tofu at the last 30 minute mark. tasty! also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

Target 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.