Chicken Noodle Soup

Serves: 6-8


1 1/2 lbs. boneless, skinless, chicken breasts

1 cup carrots, diced

1 cup onion, diced

1 cup celery, diced

2 cloves garlic, minced

1 tsp dried basil

1 tsp dried parsley

1/2 tsp salt

1/2 tsp black pepper

1 bay leaf

5 cups low-sodium chicken broth

2 cups water

2 1/2 cups egg noodles



1. Place boneless, skinless, chicken breasts in bottom of crockpot (will shred after cooking). Place all other ingredients, except the egg noodles, on top. Cook on high for 3 hours or low for 6 hours.

2. Remove the chicken breasts and shred using two forks. Because they have been cooking in the broth, they should shred very easily. Place shredded chicken back in crockpot and add the noodles. I like using No Yolks brand noodles. Cover and cook for an additional 7-10 minutes until egg noodles are tender.