2 large chicken breasts (or 3 small)

2 large carrots, sliced

1 medium yello onion, diced

2 celery ribs, sliced

4 garlic cloves, minced

2 large bay leaves

1 stalk fresh rosemary

1/2 teaspoon dried thyme

64 ounces chicken broth

Salt & Black Pepper to taste

8 ounces extra-wide egg noodles

1 Tablespoon chopped parsley

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Spray the botom of a 7 quarter (or larger) slow cooker with cooking spray.
Lay the chicken breasts in the bottom, along with the sliced carrots, diced onions, sliced celery, minced garlic, thyme, rosemary and bay leaves.
Pour the chicken broth over the top. Cover and cook on low for 6 hours (or on high for 4 hours).
Remove the chicken breasts to a plate and shred with two forks. Season with salt and pepper to taste.
Cover the chicken with plastic wrap and set aside.
Add the egg noodles to the crock pot. Cover and cook high for another 2- minutes.
Add the shredded chicken and chopped parsley back into the soup.
Stir and serve with some crusty bread.

Storage: Store leftover crockpot chicken noodle soup in a covered airtight container in the refrigerator for up to three days.