Scale

1 ½ pounds boneless, skinless chicken breasts

8 cups low-sodium chicken broth

3 medium carrots, sliced

3 celery stalks, sliced

1 small yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley

½ teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

2 cups egg noodles

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped (optional for garnish)

Lemon wedges, for serving (optional)

Cook Mode Prevent your screen from going dark

Prepare Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic.
Add to Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Layer the carrots, celery, onion, and garlic over the chicken.
Season: Sprinkle thyme, parsley, oregano, salt, and pepper over the vegetables and chicken. Add the bay leaf.
Pour Broth: Pour in the chicken broth, making sure all ingredients are submerged.
Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Shred Chicken: Remove the chicken, shred it using two forks, and return it to the slow cooker.
Add Noodles: Stir in the egg noodles and cook on high for an additional 15–20 minutes, or until noodles are tender.
Finish: Drizzle olive oil, adjust seasoning with salt and pepper, and garnish with fresh parsley if desired.

Serve: Ladle into bowls, squeeze fresh lemon juice if desired, and enjoy warm!

For richer flavor, sauté the onion, carrots, and celery briefly before adding them to the slow cooker.