The Best Crock Pot Chicken Noodle Soup

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth (use my EASY homemade broth or low-sodium)
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles (recommend brand is No Yoke, see note below)
3 Tablespoons chopped fresh parsley

I used a bit less chicken - just over a pound. I used 1/2 large red onion, a bit extra carrots & celery. I used vegetable broth vs. chicken (it was what we had). No fresh parsley.

I let mine cook overnight and I feel this makes a lot more than 8 servings!

1.In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2.Next add in chicken broth, water, and season with salt and pepper to taste. I used ½ teaspoon salt & ¼ teaspoon pepper.
3.Cover and cook on low heat 6 - 7 hours.
4.Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
5.Cover and cook just until noodles are tender, 5-10 minutes.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user CAH-RD.