2-4 boneless chicken breasts (I used 2 frozen)
2 cups carrots, peeled and chopped
1 medium yellow onion, diced (we aren't big onion fans, I just used a little onion powder)
3 stalks celery, chopped (I omitted)
3-4 gloves garlic, minced (we aren't big on garlic, I just used a little garlic salt)
3 Tbsp extra virgin olive oil
1/2 tsp dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
salt and pepper to taste (I used 1/2 tsp salt and 1/4 tsp pepper)
2 cups uncooked egg noodles (I used about 3 cups)
3 Tbsp chopped fresh parsley (I used about 2 T dried parsley flakes)
1. Place chicken in the bottom of crockpot. Top with carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. Add chicken broth, water and season with salt and pepper. Cook and cover on low for 6-7 hours. (I cooked mine on high for about 4-5)
3. Remove chicken breasts and cut up, returning to crockpot. (I just used a spoon to break the chicken apart in the crockpot - less messy!) Add egg noodles and parsley.
4. Cover and cook just until noodles are tender, 5-10 minutes. (I cooked my noodles on the stove and added with parsley before serving)
This made a TON and we ate on it all week. It was SO GOOD. Such great flavor and very hearty. Enjoy!!