Homemade Chicken Soup
Comments:	For a thicker soup, mix some boiled drained rice or noodles into mixture before serving.

6 to 8 chicken whites, thawed if frozen 1 package chicken soup starter 1 large can chicken broth 2 cups [500 mL] carrot dices 2 cups [500 mL] celery dices 1 cup [250 mL] slivered onions Parsley flakes, to taste Garlic, to taste Salt and pepper, to taste

Have carrot, celery and onions ready the night before; if frozen, transfer chicken whites into the refrigerator. In the morning, literally throw all ingredients into a crock pot; fill crock pot with water to the top. Put on lid and cook on medium-high for approximately 8 hours. Have a relaxed, non stressful day at work. Using tongs, remove chicken whites from crock pot. Cut then return meat to soup mixture, and serve.