Ingredients

Procedure

1. To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper.
2. Dollop chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on HIGH for 10 minutes
3. Remove chicken from slow cooker to a large mixing bowl. 4. Shred chicken and return shredded chicken back to slow cooker.
4. Cook egg noodles al dente according to package directions.
5. Add egg noodles to soup and cook on LOW for 5 minutes to allow flavors to blend.
6. Serve garnished with minced fresh parsley, green onions, and a sprinkle of black pepper.