Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts or Thighs
  • 1 large Yellow Onion, chopped
  • 3 medium Carrots, peeled and sliced 1/2-inch thick
  • 3 Celery stalks, sliced 1/2-inch thick
  • 4 cloves Garlic, minced
  • 8 cups Chicken Broth (low sodium preferred)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 2 Bay Leaves
  • 1/4 cup Fresh Parsley, chopped (for finishing)
  • Salt and Freshly Ground Black Pepper, to taste
  • 6 oz Dried Egg Noodles (medium width)

Instructions:

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. Place the chopped vegetables, chicken, thyme, rosemary, bay leaves, salt, and pepper directly into the slow cooker basin.
  3. Pour the chicken broth over the ingredients, ensuring the chicken is mostly submerged.
  4. Cover the slow cooker. Cook on Low for 7-8 hours or High for 4-5 hours, until the chicken is cooked through and very tender.
  5. Carefully remove the cooked chicken breasts or thighs from the slow cooker using a slotted spoon and place them on a cutting board.
  6. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  7. Increase the slow cooker setting to High. Stir in the dried egg noodles. Cook for an additional 20–30 minutes, or until the noodles are al dente.
  8. Remove and discard the bay leaves. Stir in the fresh parsley. Taste the broth and adjust salt and pepper as needed.
  9. Ladle into bowls immediately and serve hot.