Hearty Chicken Noodle Soup for Crock Pot

2-lbs. chicken parts, skin removed
3 cans chicken broth
1 medium onion, chopped
4 carrots, cut into 1/2-inch coins
4 ribs celery, cut into 1/2-inch pieces
1 (16-oz.) can tomatoes with juice
1/4 fresh, snipped parsley
1 tsp. salt
1/3 tsp. dried rosemary, crushed
1/4 tsp. white pepper
1 cup finely cut type egg noodles
2 tbsp. butter

In skillet saute onion, carrots and celery in the butter, right before adding to crock pot, add dry seasonings and cook one more minute.

Add everything to crock pot except noodles.

Cover and cook on low setting for 6 to 8 hours until chicken and vegetables are tender.

Remove chicken from pot with slotted spoon. Set aside to cool. Increase heat to high and add noodles, stirring to blend. Cover and continue cooking for 30 minutes.

While noodles are cooking; remove chicken meat from bones. Cut into nice size chunks. Return meat to cooker at end of 30 minutes. Keep cooker on low setting until serving time.

Servings: 6
rec.food.recipes/Patty/2004