Low Fat Crock Pot Chicken Noodle Soup

• 64 ounces low sodium chicken broth
• 1 large yellow onion, chopped
• 8 medium celery ribs, chopped
• 3 medium carrots, chopped
• 16 ounces frozen peas, unbuttered
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 tablespoons parsley flakes
• 1 1/2 lbs boneless skinless chicken breasts (remove any fat)
• 18 ounces no yolk noodles

1. Add 32 ounces of broth and the chicken to a 6 quart crock pot,
2. Cook on high about 2 hours or until chicken easily shreds.
3. Shred chicken using two forks.
4. Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
5. Cook on high about 2 hours or low 4 hours.
6. Add peas and parsley. Stir.
7. Add black pepper to preferred taste.
8. Serve over 1 cup of cooked noodles per serving.

chicken broth, yellow onion, celery, carrots, frozen peas, garlic, thyme, sage, parsley flakes, chicken breasts, noodles

Taken from www.food.com/recipe/low-fat-crock-pot-chicken-noodle-soup-198918 (may not work)