Crock-Pot Chicken Vegetable Soup - cooking recipe

Ingredients

3 carrots, quartered
3 stalks celery (1-inch slices)
1 medium onion, chopped finely
2 lb. chicken backs and wings
1 Tbsp. salt
1/2 tsp. pepper
2 qt. hot water

Preparation

Combine all ingredients in cooker and stir thoroughly.
Cook on low 7 hours, on high 3 1/2 hours, or on automatic 5 hours. Remove chicken pieces from soup.
Discard skin and bones and return meat to soup.
Yield:
6 servings.