1 1/2 lbs boneless, skinless chicken breasts (or thighs)

8 cups low-sodium chicken broth

3 medium carrots, sliced

3 celery stalks, sliced

1 medium onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp dried rosemary (optional)

1 bay leaf

Salt and black pepper, to taste

2 cups egg noodles

1 tbsp olive oil or butter (optional, for richness)

Fresh parsley, for garnish (optional)

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Add to Crockpot: Place chicken, broth, carrots, celery, onion, garlic, herbs, bay leaf, salt, and pepper into the slow cooker.

Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is tender.

Shred Chicken: Remove chicken, shred with two forks, and return it to the crockpot.

Add Noodles: Stir in egg noodles and cook on HIGH for 15–20 minutes, until tender.

Finish & Serve: Remove bay leaf, adjust seasoning, add butter or olive oil if desired, and garnish with parsley.

Avoid Mushy Noodles: Add noodles at the end to keep them perfectly tender.
Extra Flavor: Use bone broth or add a parmesan rind during cooking (remove before serving).
Thicker Soup: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) during the last 20 minutes.
Make Ahead: Cook without noodles, refrigerate, and add noodles when reheating.

Creamy Chicken Noodle Soup: Stir in ½ cup heavy cream or half-and-half at the end.
Lemon Chicken Soup: Add fresh lemon juice and zest before serving.
Vegetable-Loaded: Add peas, green beans, or spinach in the last 30 minutes.
Gluten-Free: Use gluten-free noodles or rice instead of egg noodles.