Ingredients
- 1-1/2 pounds boneless, skinless chicken breasts
- Salt and pepper to taste
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 1 stalk celery, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 8 ounces egg noodles
- Juice of 1 lemon
- 2 Tablespoons chopped fresh parsley
Instructions
Trim fat from chicken breasts, season with salt and pepper and place into slow cooker.
Stir in the chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves. Season with more salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred.
Stir chicken and noodles into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender. Stir in lemon juice and parsley. Serve immediately.