INGREDIENTS
- 1 1/2 lb.boneless skinless chicken breasts
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1 large onion, chopped
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3 carrots, peeled and sliced into coins
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2 stalks celery, sliced
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4 tsp. sprigs fresh thyme
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4 tsp. sprigs fresh rosemary
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3 cloves garlic, minced
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1 bay leaf
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Kosher salt
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Freshly ground black pepper
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10 c. low-sodium chicken broth
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8 oz. egg noodles
INSTRUCTIONS
- In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth.
- Cover and cook on low, 6 to 8 hours. Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles.
- Cook on low, covered, until al dente, 20 to 30 minutes.