Ingredients

The following ingredients have 8 Servings
  • 1 1/2 lb. chicken breasts (boneless and skinless)
  • 1 large sweet onion (diced)
  • 5 cloves garlic (minced)
  • 4 medium carrots (peeled and sliced into rounds)
  • 3 stalks celery (cleaned and sliced)
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • 10 cups chicken broth (low-sodium)
  • Small bunch of fresh thyme
  • Small bunch of fresh rosemary
  • 3 bay leaves
  • 8 oz egg noodles (dry)

Instruction

  • To an 8 quart slow cooker add chicken breasts, onion, garlic, carrots, celery, followed by dried parsley, red pepper flakes, salt, and pepper. Add the broth.
  • Top with fresh rosemary, thyme, and bay leaves.
  • Cover and cook on low, 6 to 8 hours or on high for about 3 to 4 hours.
  • After that, discard the herbs and bay leaves. Taste and adjust for salt and pepper.
  • Remove chicken from the pot, place on a plate, and shred it with two forks.
  • Return it to the slow cooker and add the dry egg noodles.
  • Cover and cook on low until al dente, for about 30 minutes or on high for about 15 to 20 minutes.
  • Garnish with fresh parsley and serve.