CROCK POT CHICKEN NOODLE SOUP

INGREDIENTS

• 1 ½  lbs boneless skinless chicken breasts
• 3 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 medium onion, diced
• ½ teaspoon dried thyme
• 2 bay leaves
• 8 cups low sodium chicken broth
• 2 cups uncooked medium egg noodles
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

INSTRUCTIONS

1. Place the chicken into a 6-quart Crock Pot. Season the chicken with a little salt and pepper on both sides.
2. Add the carrots, celery, garlic, onion, thyme and the bay leaves to the pot. Pour in the 8 cups of chicken broth.
3. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
4. Remove the chicken from the pot. Using two forks shred the chicken and return to the pot.
5. Add the uncooked noodles stir and simmer just until tender. I simmered mine for about 6 minutes.
6. Turn off the pot and squeeze in the lemon and the parsley and stir. Serve immediately.

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