Nothing Better Than Homemade Chicken Noodle Soup

• 1 1/2 lbs. boneless skinless chicken breasts
• 1 tsp. salt
• Freshly ground black pepper
• 2 cups chopped baby carrots
• 4 stalks celery, chopped
• 1 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 4 sprigs fresh thyme
• 2 bay leafs
• 1 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes
• 2 tbsp. olive oil
• 8 cups unsalted chicken cooking stock
• 2 cups uncooked No Yolk wide egg noodles (about 1/2 of an 8 oz. bag)
• 2 tbsp. chopped fresh parsley

Spray your crock pot with cooking spray and lay the chicken on the bottom.  Season the chicken with 1 tsp. salt and generously season with freshly ground black pepper.  Top with carrots, celery, onion, garlic, thyme, garlic powder, crushed red pepper and and bay leafs.  Drizzle the olive oil over the top and pour in the stock.

Cover and cook on low 6-7 hours.

Remove the chicken breasts and shred using two forks.  Return the chicken to the crock and add in the egg noodles and parsley.  Continue to cook on low until noodles are tender, 20 minutes.

Remove bay leaf and thyme sprigs and enjoy!