Slow Cooker Chicken Noodle Soup

Name: Slow Cooker Chicken Noodle Soup
Total time: 360
Yield: 8
Ingredients: 2 pounds skinless, boneless chicken breast halves; 8 cups water; 2 stalks celery, chopped; 1 carrot, chopped; 1 green onion, chopped; 4 cubes chicken bouillon; 4 teaspoons dried parsley; 1 bay leaf; 1 teaspoon seasoned salt; 1 teaspoon salt, or to taste; 0.5 teaspoon dried basil; 0.25 teaspoon ground black pepper; 6 ounces egg noodles

Recipe by Megan S from allrecipes.com

Dinner 6 Hr.

Ingredients

8 servings

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2 pounds skinless, boneless chicken breast halves
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8 cups water
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2 stalks celery, chopped
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1 carrot, chopped
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1 green onion, chopped
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4 cubes chicken bouillon
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4 teaspoons dried parsley

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1 bay leaf
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1 teaspoon seasoned salt
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1 teaspoon salt, or to taste
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0.5 teaspoon dried basil
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0.25 teaspoon ground black pepper
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6 ounces egg noodles

Instructions

Gather all ingredients.
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.
Remove and discard bay leaf. Remove chicken, shred using 2 forks.
Return shredded chicken to the pot. Stir in egg noodles.
Cover and continue to cook on Low until noodles are tender, 20 to 30 minutes more.