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Ingredients
▢6 cups low sodium chicken broth
▢2 large carrots (peeled and chopped)
▢2 ribs celery (chopped)
▢½ medium onion (finely diced)
▢2 teaspoons salt
▢1 teaspoon minced garlic
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢¼ teaspoon turmeric (optional)
▢1 bay leaf
▢2 boneless skinless chicken breasts (about ¾lb or 340g)
▢2 cups dried egg noodles
▢¼ cup fresh parsley (optional)
Instructions
Add broth, carrots, celery, onion, salt, garlic, parsley, thyme, pepper, turmeric and bay leaf to a 4-6 quart slow cooker and stir well. Add chicken breasts and press down into the liquid.
Cook on low for 5-6 hours, or on high for 2.5-3 hours, until vegetables are tender.
Remove the chicken and shred with two forks and stir back into the soup.
Near the end of the cook time, bring a large pot of salted water to a boil. Cook egg noodles to al dente. (OPTIONAL: you can also turn the slow cooker to high and cook the noodles in the soup -- I find this takes about 20-30 minutes so it saves a little time to boil them separately)
Stir the noodles into the soup with fresh parsley, season with salt and pepper to taste and serve.
