Better Than Mom's Chicken and Noodles

• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 cup frozen pearl onions
• 2 stalks celery, cut into 1-inch pieces
• 3 whole chicken legs, skinned (drumstick and thighs)
• 2 garlic cloves, minced
• 12 teaspoon dried thyme, crushed
• 12 teaspoon dried sage, crushed
• 12 teaspoon salt (to taste)
• 14 teaspoon ground black pepper (to taste)
• 2 (14 ounce) cans chicken broth
• 14 cup dry sherry
• 1 (12 ounce) packagefrozen egg noodles
• 34 cup frozen peas
• 4 -5 fresh sage leaves

1. In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
2. Add chicken, garlic, thyme, sage, salt, and pepper.
3. Pour broth and sherry over chicken mixture in cooker.
4. Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
5. Stir in noodles; increase setting to HIGH.
6. Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
7. Transfer chicken to a cutting board.
8. Using two forks, coarsely shred chicken; discard bones.
9. Return chicken to slow cooker.
10. Turn off cooker; stir in peas; cover and let stand for 5 minutes.
11. Garnish with fresh sage leaves.

carrots, parsnips, frozen pearl onions, stalks celery, chicken, garlic, thyme, sage, salt, ground black pepper, chicken broth, sherry, egg noodles, frozen peas, sage

Taken from www.food.com/recipe/better-than-moms-chicken-and-noodles-466031 (may not work)