Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups uncooked egg noodles
  • 2 tablespoons lemon juice (optional)

Instructions:

  1. Dice the onion, slice the carrots and celery, and mince the garlic.
  2. Place the chicken breasts at the bottom of the slow cooker. Add the diced onion, sliced carrots, sliced celery, and minced garlic over the chicken.
  3. Sprinkle thyme, parsley, black pepper, and salt over the vegetables. Pour the chicken broth on top.
  4. Cover with the slow cooker lid and set it to cook on low for 6-8 hours or high for 4-5 hours.
  5. After cooking, carefully remove the chicken breasts and shred them using two forks, then return the chicken to the pot.
  6. Stir in the uncooked egg noodles, cover, and cook for an additional 20-30 minutes on high until the noodles are tender.
  7. Add lemon juice (if using), taste, and adjust seasoning as needed before serving.