· 1 1/2 lb. boneless skinless chicken breasts· 1 large onion, chopped· 3 carrots, peeled and sliced into coins· 2 stalks celery, sliced· 4 tsp. sprigs fresh thyme· 4 tsp. sprigs fresh rosemary· 3 cloves garlic, minced· 1 bay leaf· Kosher salt· Freshly ground black pepper· 10 c. low-sodium chicken broth· 8 oz. egg noodles
Step 1In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf andStep 2season generously with salt and pepper. Pour inStep 3broth. Cover and cook on low, 6 to 8 hours.Step 4Remove chicken from slow cooker and shred withStep 5two forks. Discard herbs and bay leaf. ReturnStep 6chicken to slow cooker and add egg noodles. Cook on low, covered, until al dente, 20 to 30Step 7minutes.