Crock Pot Chicken Noodle Soup

2 medium carrots – chopped
2 celery stalks – chopped
1 onion – chopped
4 Sprigs Parsley
2 Tablespoons fresh Dill (or 1 teaspoon dry dill) – I use about double this.
¾ teaspoon Thyme
¼ teaspoon ground pepper

2 pounds bite sized chicken pieces (I use boneless, skinless breasts but make sure you add at least 2 thighs so that you get some fat)

7 cups chicken broth (the no-name reduced salt brand is perfect)

1-2 cups dry egg noodles (I use whole wheat ones to add fibre. You can’t taste the difference).

Combine all vegetables and spices in slow cooker.
Put chicken on top.
Add broth
Cover and cook on low for 7-9 hours (stir occasionally)
Turn slow cooker to high and add noodles – cook for one hour longer

Tags: appetizer, chicken, crock pot, noodle, soup