Slow-cooked Chicken Noodle Soup

From The Food Nanny Rescues Dinner

2 1/2 to 3 pounds chicken parts (you may use a whole chicken, cut up, or all breasts or legs if desired)

1 medium onion, chopped

4 carrots, sliced

2 celery ribs, sliced

2 tablespoons dried parsley flakes

1 tablespoon salt

1 teaspoon dried basil

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme leaves

2 cups uncooked wide egg noodles

2 cups frozen peas (optional)

1. Wipe the chicken pieces with damp paper towels and discard the towels. (I use frozen chicken breasts)

2. Put the onion, carrots, celery, parsley flakes, salt, basil, pepper, and thyme in a large slow cooker. Place chicken on top. Add water to cover. Place the lid on the slow cooker and cook on low heat 8 to 10 hours or on high heat 4 to 6 hours.

3. 30 to 60 minutes before serving, remove the chicken and shred it. Return the meet to the pot. Add the noodles and cover and cook on high heat for 30 to 45 minutes.

Season with salt and pepper to taste and enjoy!