Debbi's Chicken Noodle Soup

• 32 ounces free-range low sodium chicken broth
• 12 cup carrot, cut into 1/4-inch slices
• 12 cup celery, cut into 1/4-inch slices
• 12 cup onion, chopped
• 1 garlic clove, minced
• 14 teaspoon thyme
• 2 teaspoons sea salt (to taste)
• 14 teaspoon black pepper
• 2 lbs boneless skinless chicken breasts
• 12 ounces no yolk dumplings
• 1 serrano chili pepper (finely diced or minced)

1. Combine broth, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper in CrockPot.
2. Place thawed chicken breast on top of vegetables.
3. Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to cutting board.
5. Discard bay leaves.
6. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
7. While noodles cook, shred chicken with two forks.
8. Season chicken with Garlic Pepper, Cumin, Italian Seasoning, Lawrys Seasoning (Low Sodium), and Cracked Black Pepper Mix shredded chicken until seasoning is distributed evenly throughout.
9. Skim fat from soup and discard.
10. Return chicken to soup to serve.

chicken broth, carrot, celery, onion, garlic, thyme, salt, black pepper, chicken breasts, dumplings, serrano chili pepper

Taken from www.food.com/recipe/debbis-chicken-noodle-soup-519546 (may not work)