Slow Cooker Chicken Noodle Soup

Ingredients

• 2 pounds skinless , boneless chicken breast halves
• 8 cups water
• 2 stalks celery , chopped
• 1 carrot , chopped
• 1 green onion , chopped
• 4 cubess chicken bouillon
• 4 teaspoons dried parsley
• 1 bay leaf
• 1 teaspoon seasoned salt
• 1 teaspoon salt , or to taste
• 0.5 teaspoons dried basil
• 0.25 teaspoons ground black pepper
• 6 ounces egg noodles

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place chicken, water, celery, carrot, green onion, chicken bouillon, parsley, bay leaf, seasoned salt, salt, dried basil, and pepper into the bottom of a slow cooker. Cover and cook on Low until chicken breasts are no longer pink in the centers, 5 to 6 hours.

3. 3

   Remove and discard bay leaf. Remove chicken, shred using 2 forks.

4. 4

   Return shredded chicken to the pot. Stir in egg noodles.

5. 5

   Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.