Recipe: Chicken Soup (crockpot)

CHICKEN SOUP

2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/4 teaspoon leaf thyme
3 tablespoons dry parsley flakes
1 (10 oz.) package frozen peas
1 (2-1/2 to 3 lb.) whole fryer chicken
4 cups water or chicken stock
1 cup noodles

Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed.

Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours.

One hour before serving, remove chicken and any bones from pot. Cool chicken slightly and remove chicken from bones.

Place chicken in soup mixture in slow cooker/Crock Pot cutting larger pieces as desired. Add noodles. Turn to HIGH. Cover and cook 1 hour.