1 whole chicken (2-1/2 to 3-1/2 lbs.)
12 c. water w/ 4 T Chicken Broth Base
1 pkg. frozen peas
1/2 onion, chopped
1/2 lb. mushrooms, sliced & chopped
2 carrots, sliced
2 celery, sliced
1 tsp. parsley
1/4 tsp. poultry seasoning
1 pkg. extra wide egg noodles
Salt and pepper to taste
Turn crock pot to high position. Wash whole chicken and clean out insides. Season chicken & place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.
While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer. Serves 8-10 people.