Ingredients
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1/2 lb. carrots (about 4 medium, peeled and sliced)
- 4 ribs celery (diced)
- 2 lb. skinless chicken breasts
- 2 Tbsp. Italian seasoning
- 1 bay leaf
- 1/4 tsp. black pepper
- 8 cups water
- 6 oz. wide egg noodles
- Salt to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Add the onion, garlic, carrots and celery to a 6-quart slow cooker.
- Place chicken breasts on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf and pepper.
- Pour 8 cups of water over the ingredients. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
- After cooking, carefully move the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine and replace the lid. Turn the heat to high if not already.
- Use two forks to shred the cooked chicken breasts. Return shredded chicken to the slow cooker and stir to combine with the soup. Simmer for 8-10 minutes or until the noodles are tender.
- Add salt to taste and stir in a handful of chopped parsley for garnish just before serving.
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