Place the chicken, onions, celery, carrots, garlic, stock, bay leaf, butter, turmeric, onion powder, salt, pepper, sugar, thyme and celery seeds in a large slow cooker. Cover and cook on low for 8 hours or on high for 4 hours. Remove and discard bay leaf.
Add the noodles 10 minutes before serving, stirring well. Meanwhile, create a slurry by whisking together the cornstarch and water in a glass measuring cup. Add to the soup 5 minutes before serving, stirring well. Ladle into warm soup bowls and serve.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/taking-stock-in-chicken-soups/