Slow Cooker Chicken Noodle Soup 2

Ingredients

1 1/2 lbs. boneless skinless chicken breasts
5 medium carrots, peeled and chopped
1 medium sweet onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 teaspoon basil
¼ teaspoon turmeric
2 bay leaves
Salt and freshly ground black pepper, to taste
2 cups uncooked wide egg noodles
1/4 cup chopped fresh parsley
2 Tablespoon fresh lemon juice

Directions

In a 6 quart slow cooker add the chicken, carrots, onion, celery, garlic, chicken broth, water, thyme, rosemary, basil, turmeric, bay leaves, a dash of salt and pepper and cook on low for 5 to 6 hours or high for 3 to 4 hours.

Remove the cooked chicken and place it on a cutting board. Use two forks to shred the chicken or use a knife to dice it. Add it back into the slow cooker and stir.

Add the egg noodles and parsley and increase the temperature to high. Cover the slow cooker and cook for 10 minutes, or until the noodles are tender.

Stir in the lemon juice and more salt and pepper to taste. Top with your favorite garnishes like fresh parsley and basil.