INGREDIENTS
- 1 large onion, peeled
- 2 large carrots, peeled and sliced or chopped
- 2 celery sticks, chopped (optional)
- 3 chicken breasts, whole (could be boneless and skinless too for a broth with less fat)
- 2 tbsp extra virgin olive oil (optional)
- 2 tbsp Vegeta or 6 cups low sodium chicken broth
- 7 cups of water if using Vegeta, otherwise 1 cup water
- salt and pepper to taste
- ½ tsp dried rosemary (optional)
- 1 bay leaf
- 2 cups (about 4 oz) wide dry egg noodles
- parsley for garnish
- Add the onion, carrots, chicken, celery, olive oil, vegeta or chicken broth, salt, pepper, water, bay leave and rosemary to your crockpot. Cook on low for 7 hours or 4 hours on high.
- Remove the onion and take out the chicken to either cut into pieces or shred with two forks. Add chicken back to crockpot and add egg noodles. Cook for another 1 hour on high or until noodles are cooked.
- Garnish with parsley.
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