Crockpot Chicken Noodle Soup

Ingredients

• 1 Bay leaf
• 2 tsp Chicken bouillon
• 1 Chopped fresh parsley for garnish
• 0.5 tsp Kosher salt
• 3 cloves garlic, minced
• 0.5 tsp Dried rosemary
• 1.5 pound Boneless skinless chicken breast
• 0.25 tsp black pepper
• 1 Large yellow onion, diced
• 8 cup Reduced sodium chicken broth
• 8 ounce Egg noodle
• 2 Ribs celery, sliced
• 0.5 tsp Dried thyme leave
• 3 Large carrots, peeled and sliced into coin

Method

1. 0

   Add trimmed chicken breasts to the bottom of a 6 quart or larger slow cooker.

2. 1

   Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt, pepper, and bay leaf.

3. 2

   Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine.

4. 3

   Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

5. 4

   Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf and return shredded chicken back to slow cooker.

6. 5

   Cook egg noodles al dente according to package directions.

7. 6

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

8. 7

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