Slow Cooker Chicken Noodle Soup

Ingredients

8 c

chicken broth

1 c

carrot (cut into 1/4-inch slices)

1 c

celery (cut into 1/4-inch slices)

1 c

onion (chopped)

1 clv

garlic (minced)

bay leaves

1⁄2 t

dried thyme

1 t

salt

1⁄2 t

black pepper

chicken breasts (boneless, skinless)

3 c

wide egg noodles (uncooked)

In a 4-1/2 to 6-quart slow-cooker bowl, combine broth, carrots, celery, onion, garlic, bay leaves, thyme, salt and pepper.
Place chicken on top of vegetables.
Cover slow cooker with lid and cook on low setting 8 to 10 hours or on high 4 to 5 hours.
Transfer chicken to cutting board. Discard bay leaves. Add nooles to slow-cooker; cover with lid and cook on low for 10 to 20 minutes.
While noodles cook, dice up chicken.
Skim fat from soup and discard. Return chicken to soup and serve.