Chicken noodle soup yum
Add the chicken breasts to the bottom of your crockpot. Recommended crockpot size: 6 quarts or larger.
Add the onion, carrots, celery and garlic on top of the chicken.
Pour the chicken broth into the crockpot. Add the bay leaves, thyme, rosemary, sage (optional), salt and pepper.
Cover and cook on low for 6 – 7 hours.
Remove the chicken from the crockpot and allow it to cool slightly. The chicken should be cook through to 165 degrees Fahrenheit.
Cook your egg noodles in a pot on the stove, according to the package’s instructions. Strain the noodles when done. While the pasta cooks, shred the chicken into bite-sized pieces using two forks or your hands.
Add the chicken, egg noodles, parsley and lemon juice into the crockpot and stir. Taste and season with more salt and pepper if preferred.
Cover and cook on low heat for 5 – 10 minutes, until the soup is heated through.
Serve warm. Remove and discard the bay leaves before serving. Optionally, top with more chopped parsley and with a side of crackers or toasted bread.
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