Crockpot Chicken and Noodles Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups water
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 8 oz egg noodles (or any noodles of your choice)
• 1/2 cup heavy cream (optional for a creamy version)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Crockpot:
   • Place the chicken breasts at the bottom of the crockpot.
   • Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
2. Add the Liquids and Seasonings:
   • Pour in the chicken broth and water.
   • Add the dried thyme, dried rosemary, bay leaf, salt, and pepper.
3. Cook:
   • Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken:
   • Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
5. Add the Noodles:
   • Add the egg noodles to the crockpot.
   • Cover and cook for an additional 30 minutes on high, or until the noodles are tender.
6. Optional – Make it Creamy:
   • If you want a creamy soup, stir in the heavy cream just before serving.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley.