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CROCKPOT CHICKEN AND NOODLES




List of Ingredients



• 2 STALKS CELERY CUT UP
  
• 2 CARROTS CUT UP
  
• 1 LARGE ONION SLICED
  
• 2 TEASPOONS SALT
  
• 1/2 TEASPOON PEPPER
  
• 1 TEASPOON DRIED BASIL
  
• 4 CUPS UNCOOKED NOODLES
  
• 1 CHICKEN CUT UP
  
• 3 CUPS WATER
  






Instructions



1. PLACE THE VEGETABLES ON THE BOTTOM OF THE CROCKPOT, PUT CHICKEN ON TOP OF VEGETABLES, FOLLOWED BY THE SEASONINGS. POUR 3 CUPS WATER. SET ON LOW AND COOK FOR 8 TO 10 HOURS.
   
2. TAKE CHICKEN OUT ( CAREFULLY, BECAUSE IT WILL FALL APART OF THE BONES) AND PUT THE NOODLES IN THE BROTH, TURN CROCKPOT UP TO HIGH. LET THE NOODLES COOK FOR 45 MINUTES.
   
3. REMOVE THE MEAT OFF THE BONES. MIX MEAT IN WITH NOODLES VEGETABLE MIXTURE AND HEAT THROUGH.
   






Final Comments


THIS IS MORE OF A VERY THICK CHICKEN SOUP.