6 chicken legs (bone and skin removed)
carrots (1 package raw carrots, cut into bite size pieces)
10 oz frozen corn
10 oz frozen peas
1 tsp basil
1 small onion, finely chopped
1 can cream of chicken soup
Approximately 3 cups noodles
Slice carrots, and place on bottom of the slow cooker.
Place chicken legs on top of the carrots.
Cover with water, and cook on high for 2 hours.
Remove chicken, debone and remove skin.
Drain water from the slow cooker (this will remove much of the fat that has cooked off of the chicken).
Return chicken to the slow cooker.
Pour cream of chicken soup into slow cooker, and 2 cans of water. Stir until no clumps of soup remain.
Add peas, corn, onion and basil.
Fill with water to cover all ingredients.
Cook on low for 8 hours.
Add noodles, stir to get noodles immersed in soup. (Add more water if necessary).
Cook on high for 25 minutes.
Serve! (Add pepper to taste)
Should make 8 - 10 servings.
Number of Servings: 8Recipe submitted by SparkPeople user RAINBOWCHARMER.