Best Chicken Soup Ever!

While the cold and flu season is pretty much right on top of us, I thought it'd be a good idea to share my favorite chicken soup recipe with you.  It's a hearty, healthy soup with plenty of vitamins to help get you back on track and feel better.  I use all organic ingredients in my soups because I find them to be more flavorful and I prefer my meals without a side of pesticides.  ;-)  I also tend to use a little extra garlic.  Maybe it's the Italian in me.

Servings 6 Yield 14 cups Units US

• 8 cups chicken broth
• 1 cup carrot, cut into 1/4-inch slices
• 1 cup celery, cut into 1/4-inch slices
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• ¹⁄₂ teaspoon dried thyme
• ¹⁄₂ teaspoon organo
• ¹⁄₂ teaspoon black pepper, to taste
• 3 lb boneless, skinless chicken breast
• 3 cups wide egg noodles, uncooked

Directions

1. In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 1/2 t pepper.
2. Place chicken on top of vegetables.
3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
5. While noodles cook, shred meat.
6. Skim any fat from soup and discard. Return chicken to soup to serve.