Country-Crock Chicken Soup
2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
1/4 tsp. leaf thyme
3 Tbsp. dry parsley flakes
1 pkg. frozen peas (10 oz.)
2-1/2 to 3 lb. whole fryer chicken
4 c. water or chicken brother
1 c. noodles

Place all ingredients in 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 crock pot. Add noodles. Turn to HIGH. Cover and cook 1 hour.
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Source: Ruth A. Burbage
This is a sample recipe of many great recipes which come in Ruth’s monthly newsletter. Ruth has also created several cookbooks. For more information, contact Ruth at ruthhappycook@msn.com .