Ingredients

The following ingredients have 9 Servings
  • 3 large boneless skinless chicken breasts (1.5 pounds)
  • 1 medium onion (whole and peeled)
  • 2 medium carrots (diced)
  • 2 large celery stalks (diced)
  • 2 large garlic cloves (slivered)
  • 3 bay leaves
  • 5 whole black peppercorns
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper (to taste)
  • 10 cups chicken broth (low sodium)
  • 6 ounces egg noodles (wide)
  • 1/2 cup fresh parsley or dill (finely chopped)

Instruction

  • In a large slow cooker, add chicken breasts, onion, carrots, celery, garlic, bay leaves, peppercorns, salt, pepper and chicken broth.
  • Cover and cook on Low for 8 hours or on High for 4 hours.
  • After remove chicken breasts on a large plate and set aside. Discard bay leaves, peppercorns and onion.
  • Add egg noodles, stir, cover and cook on High for 20 minutes or until pasta is ready. Shred chicken breasts and return to slow cooker along with parsley.
  • Stir, taste and adjust any seasonings to taste. Serve hot.