INGREDIENTS

1 lb. boneless, skinless chicken breast

3 stalks of celery, sliced

3 carrots, peeled and sliced

1 medium onion, diced

2 garlic cloves, minced

1 tbsp thyme

1 tbsp rosemary

1 teaspoon salt

8 cups chicken stock

8 oz. egg noodles

Directions

• Add the chicken, celery, carrots, onion, garlic cloves, thyme, and rosemary into the slow cooker.
• Pour in the chicken stock.
• Cook on high for 3-4 hours or low for 6-8 hours.
• During the last 15 minutes, remove the chicken breast. Shred with a fork.
• Add the chicken breast back in, as well as the egg noodles. Cook for the last 15 minutes.