Ingredients

The following ingredients have 4 Servings
  • 1 cup Carrots (, sliced (2 Medium Carrots))
  • 1 cup Celery (, diced (1 large Celery Stalk))
  • 1 lb Chicken Breasts (, skinless, boneless (450g))
  • 2 Garlic Cloves
  • ½ tsp Dried Thyme
  • 5 cups Chicken Stock
  • 3 Sprigs Fresh Flat-Leaf Parsley (+ extra, optional)
  • Noodles (of your choice. See note 4)
  • Salt (to your taste)

Instruction

  • Wash, peel and slice the carrots. Dice the celery. If your breasts are very large, cut them in half.
  • Add the carrots, celery and chicken breasts into the slow cooker altogether with the rest of the ingredients.
  • Cook on low for 7-8 hours or until ready. Turn it off, discard the parsley. Take out the meat, shred it and transfer it back to the slow cooker. Stir in some freshly chopped parsley (optional). Taste it and add salt, if needed.
  • At last, add cooked noodles (cook them according to the package instructions).
  • Serve warm!