Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried thyme (or 3 sprigs fresh)
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- 2 bay leaves
- Salt and black pepper to taste
- 8 oz wide egg noodles
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Add the diced onion, sliced carrots, celery, and minced garlic on top of the chicken. Sprinkle with the dried thyme, rosemary, salt, and black pepper. Drop in the bay leaves to ensure the broth infuses with a deep, herbal flavor as it cooks.
- Pour the chicken broth and the water over the chicken and vegetables. Cover the slow cooker with the lid. Set the temperature to LOW and cook for 6 to 7 hours, or on HIGH for 3 to 4 hours. You want the chicken to be tender enough to shred easily and the vegetables to be soft but not mushy.
- Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot. Stir in the wide egg noodles. Cover and cook on HIGH for another 15 to 20 minutes until the noodles are tender. Stir in the fresh lemon juice and parsley right before serving to brighten the flavors. Remove the bay leaves and serve hot.
- Cook Time: 6 hours 15 minutes