Ingredients:

  • 2 pounds boneless, skinless chicken breasts (900g)
  • 1 large yellow onion, chopped (approx. 1 cup) (150g)
  • 2 carrots, peeled and chopped (approx. 1 cup) (120g)
  • 2 celery stalks, chopped (approx. 1 cup) (100g)
  • 2 cloves garlic, minced
  • 8 cups chicken broth (2 liters) (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 8 ounces egg noodles (225g)

Instructions:

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. Place the chicken, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, bay leaf, salt, and pepper in the slow cooker.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily.
  4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the egg noodles. Cover and cook on high for the last 30 minutes, or until the noodles are tender.
  6. Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and serve hot.