Where to Buy - Better Than Bouillon - https://www.betterthanbouillon.com/where-to-buy/

Yields1 Serving
 1 lb Boneless Skinless Chicken Breast (Up to 1 1.2 LBS)460-690kg
 Salt (To Taste)
 1 Large Yellow Onion
 3 Carrots (Peeled and Sliced)
 2 Celery Stalks (Sliced)
 ½ tsp Dried Thyme2.5 mL
 ½ tsp Dried Rosemary2.5 mL
 ½ tsp Kosher Salt2.5 mL
 1 Bay Leaf
 ¼ tsp Black Pepper1.25 mL
 2 tsp Better Than Bouillon Chicken Base10 mL
 8 cups Reduced Sodium Chicken Broth1.9 - 2 L
 4 Cloves Garlic (Minced)
 8 oz Egg Noodles226 g
1

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).

2

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.

3

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.

4

Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.

5

Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Ingredients

 1 lb Boneless Skinless Chicken Breast (Up to 1 1.2 LBS)460-690kg
 Salt (To Taste)
 1 Large Yellow Onion
 3 Carrots (Peeled and Sliced)
 2 Celery Stalks (Sliced)
 ½ tsp Dried Thyme2.5 mL
 ½ tsp Dried Rosemary2.5 mL
 ½ tsp Kosher Salt2.5 mL
 1 Bay Leaf
 ¼ tsp Black Pepper1.25 mL
 2 tsp Better Than Bouillon Chicken Base10 mL
 8 cups Reduced Sodium Chicken Broth1.9 - 2 L
 4 Cloves Garlic (Minced)
 8 oz Egg Noodles226 g

Directions

1

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).

2

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.

3

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.

4

Add egg noodles, stir, then cover and cook on LOW for 10-15 minutes, until pasta is tender. Taste, and add salt and pepper as needed.

5

Serve garnished with minced fresh parsley and a sprinkle of black pepper.

Notes

Homemade Chicken Noodle Soup – SMCPO Waterson
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