Chicken Noodle Soup as Easy as 1 2 3

We have been sick for over a week now!  All of us, but not all at once.  About every two days, another person falls.  Michael has been the last one standing, and he is sick now.  It sure makes me thankful for health!  

So tonight we are having Chicken Noodle Soup.  I grew up in Lancaster County eating Chicken Corn Soup that was always made by simmering the leftover chicken parts, after eating a roasted chicken.  Then we added noodles, corn, and all the seasonings.  It is delicious, but lately I go for the easy version with carrots, chicken breasts, and chicken stock.

This is adapted from the crockpot meals by Lauren Greutman, from an earlier post.  I do not like to use bouillon cubes.  So, I use chicken broth.  

Time saving tip:  If you are feeling ambitious and want to freeze an extra meal to use on another day, just get out a freezer bag and add one set of ingredients into the crockpot and one set into the freezer bag.

Chicken Noodle Soup as Easy as 1 2 3

Ingredients:
2 chicken breasts
1/2 onion, chopped
1/2 cup carrots, chopped
3/4 cup celery, chopped
1 tsp. garlic, minced
1 tsp. salt
3 tsp. dried thyme
1/2 tsp. black pepper
4 cups (32 oz.) chicken broth
1 cup water
2 cups uncooked egg noodles

Easy as 1 2 3 Crockpot steps:
1.  Add all ingredients except noodles to Crockpot
2.  Cook on high for 4 hours (medium for 6, low for 8)
3.  Shred or cut meat and add noodles for the last 1/2 hour

Enjoy!