Ingredients
1 medium yellow onion, diced
4 medium carrots, sliced into rounds or half moons
4 stalks celery, sliced
4 cloves garlic, minced
8 cups chicken stock or broth
2 large boneless, skinless chicken breasts, about 1.5lbs
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 ounces egg noodles
1/2 lemon, juiced
3 tablespoons fresh parsley, finely chopped
salt and pepper, to taste
INSTRUCTIONS
Add the Ingredients. In a large slow cooker, add the onion, carrot, celery, garlic, chicken stock, chicken breasts, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Cook on low for 6-8 hours.
Shred Chicken and Add Noodles. Remove the chicken breasts and chop or shred with two forks. Add back into slow cooker. Add in egg noodles and stir together. Making sure the noodles are submerged in the liquid. Recover the slow cooker and cook for another 5-10 minutes on low until the noodles are just tender.
Serve and Enjoy. When the egg noodles are cooked, stir in the lemon juice and fresh parsley. Serve and enjoy!
