Slow Cooker Chicken Noodle Soup

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 6 cup chicken broth
• 2 cup carrots
• 2 cup celery stalks
• 1 cup yellow onion
• 4 oz egg noodles
• 2 clove garlic
• 1 tsp dried thyme
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Dice carrots, celery, and onion into 1/2-inch pieces. Mince garlic.
2. Place chicken breasts, diced carrots, celery, onion, minced garlic, chicken broth, dried thyme, bay leaf, salt, and pepper into a slow cooker.
3. Cook on low for 3-4 hours or on high for 2-3 hours, until chicken is cooked through and vegetables are tender.
4. Remove chicken from the slow cooker and shred it using two forks. Discard the bay leaf.
5. Add the egg noodles to the slow cooker. Return the shredded chicken to the slow cooker.
6. Continue to cook on high for another 15-20 minutes, or until the noodles are tender.
7. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired.