Ingredients
Method
Assemble & Slow Cook
- Place the raw chicken breasts into the bottom of a 6-quart oval slow cooker. Scatter the sliced carrots, sliced celery, diced onion, and minced garlic around the chicken.
- Pour the chicken bone broth over the chicken and vegetables. Add the dried thyme, oregano, onion powder, garlic powder, bay leaves, sea salt, and black pepper. Stir gently to distribute the seasonings.
- Cover with the lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until the chicken breasts are tender and easily shred with a fork.
Shred Chicken & Cook Egg Noodles
- Transfer the cooked chicken breasts onto a clean cutting board and shred into bite-sized ribbons using two forks. Remove and discard the bay leaves and any thyme stems from the slow cooker.
- Add the dry wide egg noodles directly into the slow cooker, gently pressing them into the hot broth so they are submerged. Cover and cook on HIGH for 18 to 22 minutes until the egg noodles are tender and al dente.
- Return the shredded chicken to the slow cooker. Stir in the freshly squeezed lemon juice, chopped fresh dill, and fresh parsley. Taste and adjust seasoning with additional sea salt and black pepper as desired.
- Ladle steaming bowls of chicken noodle soup immediately and serve hot with warm crusty bread or crackers!