Crock-Pot Chicken Noodle Soup

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 cup chopped onion
• 4 large carrots (peeled and chopped (about 2 cups))
• 3 ribs celery (chopped (about 2 cups))
• 3 cloves garlic (minced)
• 4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups chicken stock or low sodium chicken broth
• 7 ounces egg noodles (about 3 cups)
• Fresh parsley (chopped (optional, for serving))

Instructions

1. 1

   Combine ingredients: Place chicken in the bottom of the slow cooker. Add onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper, and chicken stock.

2. 2

   Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is fully cooked and vegetables are tender.

3. 3

   Remove herbs: Remove and discard the bay leaf and thyme stems. Thyme leaves should have infused into the soup.

4. 4

   Shred chicken: Transfer chicken to a bowl or cutting board, let rest for 5 minutes, then shred into small pieces and return to the soup.

5. 5

   Cook noodles: If the slow cooker is set to low, switch to high. Add egg noodles, cover, and cook for 10 minutes or until noodles are tender.

6. 6

   Season and serve: Adjust salt and pepper to taste. Serve garnished with fresh parsley, if desired.