Ingredients:

  • 1.4 kg (3 pounds) boneless, skinless chicken thighs or breasts
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 medium carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 8 cups (1.9 litres) chicken broth, low sodium preferred
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • 225g (8 ounces) egg noodles (or gluten-free noodles)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. Place chicken, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, pepper, salt, and bay leaf in the slow cooker.
  3. Cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork.
  4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
  5. Add the egg noodles to the slow cooker. Cook on high for approximately 15-20 minutes, or until the noodles are tender but not mushy.
  6. Remove the bay leaf. Taste and adjust seasonings (salt, pepper) as needed. Stir in fresh parsley (if using). Ladle into bowls and serve hot.