2 to 3 carrots
1 to 2 celery stalks
1 stewing chicken (4 to 4 lbs.), cut up
3 to 4 c. water
1 bay leaf
3 tbsp. salt
1/2 c. chopped onion
2 tbsp. chopped parsley
2 c. milk

Cut carrots and celery into matchstick size pieces. Place in 3 1/2 quart slow cooker with remaining ingredients, except parsley and milk. Cover and cook on low 10 to 12 hours (high 5 to 6 hours). Remove chicken. Remove chicken from bones. Cut up meat. Discard skin. Use about 2 cups chicken in soup. Refrigerate remainder to use for salad casseroles and so forth. Skim most of fat from soup. Add chicken and parsley. Turn control to high. Add milk and cook about 10 to 15 minutes longer, stirring occasionally. Makes 6 to 8 servings.