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Crockpot Chicken Noodle Soup
Ingredients
  • 1 to 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and sliced into coins
  • 2 stalks celery, sliced
  • 3 to 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 bay leaf (optional)
  • 2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
  • 8 to 9 cups reduced sodium chicken broth
  • 8 ounces egg noodles (wide or extra wide)
  • fresh parsley, minced (for garnish)
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