Chicken Veggie Soup

• 4 cups chicken, cut up (can be precooked)
• 4 cups chicken broth
• 2 medium onions
• 4 large carrots
• 4 potatoes
• 4 celery ribs
• 2 teaspoons basil
• 12 teaspoon marjoram
• 12 teaspoon thyme
• 12 teaspoon rosemary
• 1 bay leaf
• 2 teaspoons green hot pepper sauce
• salt and pepper, as desired

1. Place all ingredients in a slow-cooker on low for a minimum of 7 hours, or on high for 4 hours.
2. Soup is ready when all ingredients are soft and can be easily cut with a fork.
3. Remove bay leaf.
4. Serve as desired.
5. Note: This is a fairly chunky soup, If you want this meal to go farther or want more broth, up the amount of chicken broth to 6 cups.

chicken, chicken broth, onions, carrots, potatoes, celery, basil, marjoram, thyme, rosemary, bay leaf, green hot pepper sauce, salt

Taken from www.food.com/recipe/chicken-veggie-soup-355180 (may not work)