INGREDIENTS
- Egg noodles
- 2 cooked chicken breasts, shredded
- 4 celery sticks, chopped
- 2 large carrots, chopped
- 1 yellow onion, chopped
- 32 oz chicken stock
- Water, to top off the crock pot
SEASONINGS
- Parsley
- Garlic
- Onion powder
- Salt
- Pepper
INSTRUCTIONS
PREPARE THE CHICKEN
Cook the chicken breasts until fully cooked, then shred them into bite sized pieces.
SLOW COOK
Add the shredded chicken, celery, carrots, onion, chicken stock, and seasonings to your crock pot.
Top off with water as needed.
Cover and cook on Low for 8 HOURS, allowing the vegetables to become tender and the flavors to slowly develop.
COOK THE NOODLES
About 20-30 minutes before serving, cook the egg noodles according to their package directions until tender.
Drain the noodles and stir them into the crockpot just before serving.
Serve.
