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.
