Step 1

Heat the olive oil in a large stock pot over medium heat.

Step 2

Add in the carrots, onion and celery.

Step 3

Sauté for 3-5 minutes until the vegetables are soft.

Step 4

Add the chicken and the chicken broth to the stock pot.

Step 5

Stir in the seasonings (thyme, bay leaf, garlic salt, salt and pepper).

Step 6

Bring the water to a boil. Cover and reduce the heat to medium low and cook until the chicken is cooked through (reaches an internal temperature of 165 degrees F). This cooking time will vary based on if you use frozen chicken or fresh chicken and based on the chicken size. This generally takes 15-20 minutes for the chicken to cook.

Step 7

Remove chicken and shred.

Step 8

Return to soup the chicken back to the stock pot.

Step 9

Add in the uncooked egg noodles and water. Cook until they are cooked through.

Step 10

Place everything (except the noodles) in the crock pot.

Step 11

Cook on low for 6-8 hours or high 3-4 hours.

Step 12

Remove chicken and shred.

Step 13

Return the chicken back to the crock pot. Turn crock pot on high and add egg noodles.

Step 14

Cook for 30 minutes until the noodles will be done and dinner is served!