Crockpot 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, or 3 sprigs fresh rosemary (see note))
• 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 (optional, for serving)

Instructions

1. 1

   Put chicken in the bottom of the slow cooker. Add the onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper and chicken stock or broth.

2. 2

   Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through (the center of the chicken should register at least 165° F on an instant read thermometer) and the vegetables are tender.

3. 3

   Remove the bay leaf and thyme stems and discard. Many of the thyme leaves will have fallen off into the soup.

4. 4

   Remove the chicken to a clean bowl or cutting board. Let it rest for 5 minutes and then shred it into small pieces. Return the chicken to the soup.

5. 5

   Meanwhile, if the slow cooker is not on high, set it to the high setting. Stir in the egg noodles. Cover and cook on high for 10 minutes or until the noodles are tender.

6. 6

   Taste the soup and add additional salt and pepper as needed, to taste. Serve, with chopped fresh parsley if desired.