Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup, 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup, 120g)
  • 2 celery stalks, chopped (approx. 1 cup, 100g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1 cup (240 ml) water
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 cup (100g) egg noodles, uncooked
  • 1/2 cup (60g) frozen peas
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Transfer the sautéed vegetables to the slow cooker. Add chicken broth, water, thyme, rosemary, and bay leaf.
  3. Place chicken breasts on top of the vegetable mixture.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
  5. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker. Remove bay leaf.
  6. Add egg noodles to the slow cooker. Cover and cook on high for 30 minutes, or until noodles are tender.
  7. Stir in frozen peas during the last 30 minutes of cooking time.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.