CHICKEN SOUP

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.
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