Chicken Noodle Soup

4 - 5 servings

Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts
• 5 medium carrots, peeled and chopped (1 3/4 cups)
• 1 medium yellow onion, chopped (1 1/2 cups)
• 4 stalks celery, chopped (1 1/4 cups)
• 3 cloves garlic, minced
• 3 Tbsp extra virgin olive oil
• 6 cups low-sodium chicken broth (3 - 15 oz cans)
• 1 cup water
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp celery seed, finely crushed*
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 cups uncooked wide egg noodles
• 3 1/2 Tbsp chopped fresh parsley
• 1 Tbsp fresh lemon juice
• Saltine crackers or parmesan cheese, for serving (optional)

Instructions:

• To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.
• Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.