INGREDIENTS
- 1 - 1 1/2 lbs. boneless, skinless chicken breásts, trimmed of excess fát
- 1 lárge yellow onion, diced
- 3 lárge cárrots, peeled ánd sliced into circles
- 2 stálks celery, sliced
- 3-4 cloves gárlic, minced
- 1/2 tsp dried thyme leáves
- 1/2 tsp dried rosemáry leáves
- 1/2 tsp kosher sált
- 1/4 tsp bláck pepper
- 1 báy leáf (optionál)
- 2 tsp better thán bouillon báse, chicken flávor
- 8 - 9 cups reduced sodium chicken broth
- 8 oz. egg noodles (wide or extrá wide)
- fresh pársley, minced (for gárnish)
INSTRUCTIONS
- To the bottom of á 6 quárt or lárger slow cooker, ádd trimmed chicken breásts. Top with onion, cárrots, celery, gárlic, dried thyme, dried rosemáry, sált ánd pepper, ánd báy leáf (if using).
- Dollop better thán bouillon chicken báse over the top, then pour in chicken broth. Gently stir to combine. Cover ánd cook on LOW for 6-8 hours, or HIGH for 3-4 hours
- Remove chicken from slow cooker to á lárge mixing bowl. Shred chicken. Discárd báy leáf (if using), ánd return shredded chicken báck to slow cooker.
- Ádd egg noodles, stir, then cover ánd cook on LOW for 10-15 minutes, until pástá is tender.
- Serve gárnished with minced fresh pársley ánd á sprinkle of bláck pepper.