CROCKPOT CHICKEN NOODLE SOUP


1-1/2 lbs boneless chicken breast
1 medium onion, chopped fine
3 cloves garlic
2 stalks celery, chopped
2 cups carrots, peeled and cut into small pieces
2 tablespoons olive oil
2 tablespoons butter
7 cups chicken broth
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups wide egg noodles uncooked
2 tablespoons chopped fresh parsley

Saute onions and garlic in melted butter and olive oil until soft. Add carrots and celery, cooking for a few more minutes.

Add the cooked vegetable mixture to your slow cooker with the rest of the ingredients, with the exception of the noodles and parsley.

Cook on low for 6-7 hours. Remove chicken breast and chop into small pieces with a knife.
Turn the crockpot to high and add the noodles and parsley.
Cook about 12 minutes or until noodles are tender.