CHICKEN SOUP IN A CROCK-POT|
2 to 3 uncooked chicken
2 carrots, sliced
2 celery stalks with leaves,
cut into 2 inch pieces
2 to 3 potatoes, quartered or
1/2 c. rice
2 onions, sliced (optional)
1 can chicken broth
2 c. water
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. parsley
1/2 tsp. basil
Put all vegetables in bottom of crock-pot; add chicken.
Top with salt, pepper, liquid and sprinkle with parsley and
basil on top. High: 4 hours. Low: 8 hours. If using rice
instead of potatoes, rice will be added when you get home.
Soup should be bubbling hot by then so you can let rice cook in
crock-pot on high for 5 to 10 minutes. Taste to see when rice
is done. Take skin and bones off chicken. Serve with French
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