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Chicken Soup

2 to 3 uncooked chicken breasts
2 carrots, sliced
2 celery stalks with leaves, cut into 2-inch pieces
2 to 3 potatoes, quartered, or 1/2 cup rice
2 onions, sliced (optional)
1 (14 ounce) can chicken broth
2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon parsley
1/2 teaspoon basil

Put all vegetables in bottom of crock pot; add chicken. Top with salt, pepper and liquid. Sprinkle with parsley and basil on top. Cook on HIGH for 4 hours or on LOW for 8 hours.

If using rice instead of potatoes, add the last 10 minutes of cooking. Taste to determine when rice is done. Remove skin and bones from chicken.