HOMEMADE CROCKPOT CHICKEN NOODLE SOUP

INGREDIENTS

• 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
• 1 med to large yellow onion, diced
• 3 large carrots, peeled and sliced into circles
• 2 stalks celery, sliced
• 3-4 cloves garlic, minced
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried rosemary leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 bay leaf (optional)
• 2 tsp better than bouillon base, chicken flavor
• 8 - 9 cups reduced sodium chicken broth
• 8 oz. egg noodles (wide or extra wide)
• fresh parsley, minced (for garnish)
• salt and pepper, to taste

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 better than bouillon 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.
• Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.
• Serve garnished with minced fresh parsley and a sprinkle of black pepper.

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