Crockpot Chicken Noodle Soup

Step 1

To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).

Step 2

Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

Step 3

Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.

Step 4

Cook egg noodles al dente according to package directions.

Step 5

Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.

Step 6

Serve garnished with minced fresh parsley and a sprinkle of black pepper.