Chicken Noodle Soup Crockpot

• 1 pound Boneless, Skinless Chicken Breasts
• 2 cups Carrots, Sliced About 1/4" Thick
• 2 cups Celery, Sliced About 1/4" Thick
• 1 cup Onion, Diced
• 1/2 Tablespoons Thyme
• 1 Tablespoon Dill
• 1 Tablespoon Parsley
• 2 leaves Bay Leaves
• 1/2 Tablespoons Black Pepper
• 8 cups Chicken Broth
• 1 cube Chicken Bouillon (optional, Only If Needed)
• 4- 1/2 cups Egg Noodles Or Rotini Noodles

1. Place all ingredients (except noodles) in the crockpot and put the lid on.
2. Set on high and cook for 4 hours or set on low and cook for 8 hours.
3. When done, use two forks and shred the chicken.
4. Taste the soup.
5. If using low sodium chicken broth, you may need to add a chicken bouillon cube for extra flavor.
6. This soup you can cook for up to 10 hours.
7. Remove bay leaves before serving.
8. In a separate pot, cook the noodles according to the package directions.
9. When done, drain them.
10. Place a few noodles into serving bowls and ladle soup over top.
11. Note: You can add the noodles directly into the soup.
12. However, if you plan on having leftovers, I like to keep the noodles separate from the soup.
13. Otherwise the noodles expand and absorb the soup.
14. Just add a little olive oil to the leftover noodles to prevent the noodles from sticking.

chicken breasts, carrots, celery, onion, thyme, dill, parsley, bay leaves, black pepper, chicken broth, chicken, egg noodles

Taken from tastykitchen.com/recipes/main-courses/chicken-noodle-soup-e28093-crockpot/ (may not work)