Crockpot Chicken Noodle Soup

Ingredients

• 4 medium carrots (diced (1.5 cups))
• 4 large celery stalks (diced (1 cup))
• 3 cloves garlic (minced (2 heaping tablespoons))
• 1/2 medium yellow onion (finely diced)
• 1.5 lbs. boneless skinless chicken breast
• 1 teaspoon Italian seasoning
• 1 teaspoon dried minced garlic
• 1 teaspoon dried minced onion
• 1 teaspoon red pepper flakes
• 1 teaspoon dried red and green pepper (optional)
• 6 sprigs of fresh thyme
• 6 sprigs of fresh rosemary
• 1 tablespoon Franks hot sauce (or white vinegar)
• 8 cups chicken broth
• 1/4 teaspoon salt
• 3 cups egg noodles*
• optional toppings: fresh parsley and a lemon wedge for topping

Steps

1. 1

   Begin by creating an herb bundle by tying a piece of string around your fresh thyme and rosemary.

2. 2

   Then, place all raw ingredients (minus the egg noodles) inside of your crockpot and stir. Make sure your chicken breasts are fully submerged in liquid.

3. 3

   Set crock pot to high and cook for 3-4 hours OR set crock pot to low and cook for 6-8 hours.

4. 4

   Once your chicken is tender and fully cooked, remove and slice into small chunks OR shred with 2 forks. Put the chicken breast back into soup and mix.

5. 5

   Add 3 cups of egg noodles to the slow cooker and mix again. Place the top back on your slow cooker and let sit for 10 minutes in order to cook the noodles.

6. 6

   Serve with a sprinkle of fresh parsley.