Basic Chicken Noodle Soup

Serves 6 to 8. Recipe is by Julie Kay.

1 onion, chopped

2 tbls. butter

½ cup chopped celery

½ tsp. black pepper

½ tsp. onion powder

1 tsp. minced garlic

4 chicken thighs, with bone

½ cup carrots, chopped

1 cup peas

4 cups chicken broth

1 cup water

1 cup medium-sized egg noodles

Fresh parsley, for garnish

1. Sauté onions in butter over medium heat on stove top.

2. Put into slow cooker with celery, black pepper, onion powder, garlic, chicken pieces, carrots, peas, chicken broth, water and noodles.

3. Cook on Low 6 to 8 hours. Remove chicken bones and skin. Sprinkle with fresh parsley pieces.