3 carrots, quartered
3 potatoes, sliced
3 stalks celery, cut into 1 inch slices
1 med. onion, finely chopped
2 lbs. chicken backs and wings
1 tbsp. salt
1/2 tsp. pepper
2 qts. hot water

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: About 6 servings.