In a 4-quart slow cooker, combine water, carrots, celery, onion and bay leaf.

Season PERDUE® Fresh Boneless Skinless Chicken Breasts with olive oil, salt, dried thyme and black pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook on low for approximately 3–4 hours or on high for 2–3 hours, until the chicken reaches an internal temperature of at least 165°F. Cooking times may vary depending on the slow cooker and thickness of the chicken breasts.

Once the chicken is fully cooked, carefully transfer it to a cutting board and shred using two forks. Turn the slow cooker to high, add the uncooked egg noodles and cover. Cook for approximately 15–20 minutes, or until the noodles are tender.

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Only add the noodles if you plan to serve the soup immediately. If storing the soup for later, cook the noodles separately and add them just before serving to prevent them from absorbing too much broth. — Nancy, Perdue Community Member

Remove and discard the bay leaf. Return the shredded chicken to the slow cooker and stir until heated through. Add chicken bouillon, if desired. Garnish with fresh chopped parsley and serve warm.

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Fully cooked noodles tend to turn into mush when frozen and then reheated. If you’re planning on freezing this soup for later use, try either for the following: 1. Cook your soup in the slow cooker as directed. When soup is done, add the noodles, cook for another 4 minutes and then turn off the cooker. Freeze your soup in individual containers while the noodles are still under cooked. When you’re ready to use, take the frozen soup out of the freezer, place in a small pot and slowly bring to a boil. Simmer for 4 to 5 minutes until soup is hot and noodles are cooked through. You may need to add 1/4 to 1/2 cup of water as the soup heats, so the noodles don’t soak up all of the broth. 2. Cook your soup in the slow cooker as directed without adding the noodles. Freeze your soup in individual containers. When you’re ready to use, take the frozen soup out of the freezer and place in a small pot. Slowly bring to a boil and then add your noodles. Simmer for 8 to 10 minutes until soup is hot and noodles are cooked through. You may need to add 1/4 to 1/2 cup of water as the soup heats, so the noodles don’t soak up all of the broth. Also try using thinner noodles or small soup pastas like Ditalini, Stars, or Stelline so the cooking time is shorter than using wide noodles.