Homemade Crockpot Chicken Noodle Soup

INGREDIENTS

• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 stalks celery, sliced
• 1 recess leaf (optional)
• 3-4 cloves garlic, minced
• 1/2 tsp dried thyme leaves
• 1/2 tsp dried rosemary leaves
• 1 med to large ocher onion, diced
• fresh parsley, minced (for garnish)
• 8 oz. egg noodles (wide or other wide)
• 3 large carrots, peeled and sliced into circles
• 2 tsp better than bouillon base, chicken flavor
• 8 - 9 cups abbreviated sodium chicken broth
• 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat

INSTRUCTIONS

1. To the bottom of a 6 quart or larger slow cooker, be credited with trimmed chicken breasts.  summit subsequently onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and recess leaf (if using).
2. Dollop bigger than bouillon chicken base higher than the top, after that pour in chicken broth.  Gently stir to combine.  lid and cook on LOW for 6-8 hours, or tall for 3-4 hours.
3. Remove chicken from slow cooker to a large mixing bowl.  Shred chicken.  Discard recess leaf (if using), and recompense shredded chicken back up to slow cooker.
4. Add egg noodles, stir, after that lid and chef upon LOW for 10-15 minutes, until pasta is tender.
5. Serve garnished in imitation of minced light parsley and a sprinkle of black pepper.

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