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.

Nutrition per serving