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Ingredients
- 1 large onion, chopped
- 2 stalks celery, sliced
- 4 tsp. sprigs fresh thyme
- 4 tsp. sprigs fresh rosemary
- 3 cloves garlic, minced
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- 10 c. low-sodium chicken broth
- 8 oz. egg noodles
Preparation
Step 1
In a slow cooker, combine chicken, onion, carrots, celery, thyme, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour in broth. Cover and cook on low, 6 to 8 hours.
Remove chicken from slow cooker and shred with two forks. Discard herbs and bay leaf. Return
chicken to slow cooker and add egg noodles. Cook on low, covered, until al dente, 20 to 30
minutes.