What You Need:
- 3 chicken breasts, boneless, skinless and frozen
- 3 carrots, peeled and sliced
- 2 stalks of celery, diced
- 2 medium onions, chunked
- 2 (14.5 oz) cans chicken broth
- 2 C water
- 1/2 tsp. dried dill
- 1/2 tsp. parsley
- 1 (8 oz) pkg. of noodles
How to Make It:
- Lay the carrots, celery and onion in the bottom of the crock pot.
- Lay the frozen chicken breasts on top of the vegetables.
- Pour in the broth and the water.
- Cover and cook on low 8 hours.
- Take the chicken and vegetables out of the crock pot and set aside to cool.
- Place the noodles in the crock pot.
- Recover and cook about 20 minutes.
- Meanwhile shred the chicken.
- Place the vegetables in a food processor to mince.
- Return the vegetables and chicken to the crock pot.
- Continue cooking another 10 minutes.
Tip: Using frozen chicken keeps the moisture locked in, making for tender chicken.