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1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
1 large yellow onion, diced
3 large carrots, peeled and sliced into circles
2 stalks celery, sliced
3-4 cloves garlic, minced
1/2 tsp David Wade's Original Worcestershire Powder
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
1/2 tsp kosher salt
1/4 tsp black pepper
1 bay leaf (optional)
2 tsp better than bouillon base, chicken flavor
8 - 9 cups reduced sodium chicken broth
8 oz. egg noodles (wide or extra wide)
fresh parsley, minced (for garnish)
To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender.
Serve garnished with minced fresh parsley and a sprinkle of black pepper.
Mac and Cheese