Ingredients:

  • 1 1/2 lbs (680g) boneless, skinless chicken breasts or thighs
  • 8 cups (1.9 Litres) low-sodium chicken broth
  • 3 medium carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 small yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) egg noodles
  • 1 tablespoon lemon juice (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Place chicken, broth, carrots, celery, onion, garlic, thyme, parsley, rosemary, and bay leaf into the crockpot. Season generously with salt and pepper.
  2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
  3. Remove chicken from the crockpot. Using two forks, shred the chicken into bite-sized pieces.
  4. Return shredded chicken to the crockpot. Stir in the egg noodles.
  5. Cover and cook on HIGH for 10-15 minutes, or until noodles are tender and cooked through.
  6. Stir in lemon juice (if using). Taste and adjust seasoning with salt and pepper as needed. Remove bay leaf. Garnish with fresh parsley (if desired) and serve hot.