Ingredients
1½lbchicken breasts,boneless, skinless, trimmed of excess fat
1large yellow onion,diced
3large carrots,peeled and sliced into coins
2celery stalks,sliced
4garlic cloves,minced
½tspdried thyme
½tspdried rosemary
½tspkosher salt
¼tspblack pepper
1bay leaf,optional
2tspchicken base,like Better than Bullion, optional
9cupsreduced-sodium chicken broth
8ozegg noodles,wide or extra wide
fresh parsley,for garnish
Preparation
To the bottom of a 6-quart or larger slow cooker, add the trimmed chicken breasts.
Top with the onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf.
Dollop the chicken base over the top, then pour in the chicken broth. Gently stir to combine.
Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours.
Remove chicken from the slow cooker, then transfer them to a large mixing bowl.
Shred the chicken into bite-sized pieces.
Discard bay leaf, then return the shredded chicken back to the slow cooker.
Cook the egg noodles al dente according to package directions.
Add the egg noodles to the soup, then cook on Low for 5 minutes.
Serve garnished with minced fresh parsley and a sprinkle of black pepper, and enjoy!
