Crock Pot Chicken Noodle Soup

2 lbs boneless skinless chicken breasts, trimmed

1 white onion, diced

1 cup sliced carrots

1 cup sliced celery

1 Tbsp freshly grated ginger

1 Tbsp minced garlic

8 cups low sodium chicken broth

1 tsp dried thyme

1 tsp dried oregano

12 oz egg noodles

salt and pepper

3 Tbsp freshly chopped parsley 

1.  Place chicken breasts into the bottom of a 6 to 8 quart crock pot.  Top with oion, carrots, celery, ginger, and garlic.  Pour in chicken broth and stir in thyme and oregano,

2.  Place the lid on an cook on low for 6 to 8 hours or on high for 3 to 4 hours.  Shred chicken with a fork.

3.  Stir in egg noodles and replace the lid. Cook o high for 12 to 15 minutes until egg noodles are soft and cooked through.  Taste and add salt and pepper, to taste.  Stir in parsley and serve immediately.

Serves 6