Chicken Breasts (2 large, about 1 lb): Boneless and skinless.

Carrots (3 medium): Peeled and sliced into thin rounds.

Celery (3 stalks): Chopped.

Yellow Onion (1 medium): Finely diced.

Garlic (3 cloves): Minced.

Chicken Broth (6 cups): Low-sodium is best for controlling salt levels.

Egg Noodles (2 cups): Wide or extra-wide for that classic chicken noodle soup vibe.

Dried Thyme (1 teaspoon): Adds an earthy note.

Dried Parsley (1 teaspoon): Brings a touch of freshness.

Salt and Pepper: To taste.

Olive Oil (optional, 1 tablespoon): For sautéing vegetables beforehand (optional but adds depth).

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Prep the Ingredients: Start by chopping your veggies. Slice the carrots, dice the onions, and mince the garlic. Set everything aside.
Optional Sauté: For extra flavor, sauté the onions, carrots, and celery in olive oil until slightly softened. This step is optional but worth it.
Load the Crockpot: Add the chicken breasts, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, and chicken broth to the slow cooker. Give it a gentle stir.
Set It and Forget It: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and cooked through.
Shred the Chicken: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot.
Add the Noodles: Stir in the egg noodles, cover, and cook on high for 20-30 minutes, or until the noodles are tender.
Taste and Adjust: Give the soup a taste and adjust the seasoning with salt and pepper as needed.
Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh parsley if desired. Enjoy!

Make It Low-Carb: Swap the egg noodles for zucchini noodles or cauliflower rice for a healthier twist.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Boost the Flavor: Add a splash of lemon juice or a sprinkle of Parmesan cheese before serving for an extra kick.

Vegetarian Option: Replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.

Consistency: If you prefer a thicker soup, add a slurry of cornstarch and water during the last 30 minutes of cooking.