Crock Pot

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 package Frozen peas (10 oz.)
1 2-1/2 to 3 lb. whole fryer
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 cool slightly.
Remove meat from bones
and return meat to slow cooker/Crock Pot.
Add noodles.
Turn to HIGH.
Cover and cook 1 hour.