- 4 boneless, skinless chicken breasts
- 8 cups reduced sodium chicken broth
- 3 carrots, peeled and cut into 1/4-inch slices
- 2 stalks of celery, cut into 1/4-inch slices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt & Pepper (to taste)
- 3 cups wide egg noodles, uncooked
This is one of my favorite soup recipes. It’s so easy, so yummy and so MUCH better than anything you could buy at the grocery.
1. Combine broth, carrots, celery, onion, garlic, bay leaves, thyme, and salt & pepper.
2. Set the chicken on the vegetables in the crock pot.
3. Cover. Cook on Low for 8 hours.
4. Remove chicken and shred (use two forks for easy shredding).
5. Remove bay leaves and throw away.
6. Add noodles to the crock pot and cook for 20 minutes.
7. Return shredded chicken to the soup and combine well.
8. Serve in bowls with saltine crackers.