Slow Cooked 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 pound whole fryer 4 cups Water or chicken stock 1 cup Noodles Method 1. Place all ingredients in slow cooker/Crock Pot, except noodles, in order listed. 2. Cover and cook on LOW 8 to 10 hours, or HIGH 4 to 6 hours. 3. One hour before serving, remove chicken and cool slightly. 4. Remove meat from bones and return meat to slow cooker/Crock Pot. 5. Add noodles. 6. Turn to HIGH. 7. Cover and cook 1 hour. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
