Crock Pot Chicken Noodle Soup

ingredients  

• ▢1 - 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
  
• ▢1 large yellow onion, diced
  
• ▢3 large carrots, peeled and sliced into coins
  
• ▢2 stalks celery, sliced
  
• ▢3 - 4 cloves garlic, minced
  
• ▢½ teaspoon dried thyme
  
• ▢½ teaspoon dried rosemary
  
• ▢½ teaspoon kosher salt
  
• ▢¼ teaspoon black pepper
  
• ▢1 bay leaf (optional)
  
• ▢2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
  
• ▢8 - 9 cups reduced sodium chicken broth
  
• ▢8 ounces egg noodles (wide or extra wide)
  
• ▢fresh parsley, minced (for garnish)
  

instructions 

• To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
  
• Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  
  
• Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
  
  
• Cook egg noodles al dente according to package directions.
  
• Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
  
• Serve garnished with minced fresh parsley and a sprinkle of black pepper.