Step 1

To the slow cooker, add the chicken breasts, olive oil, garlic, onion, carrots, celery, chicken broth, bay leaves and dried thyme.

Step 2

Cover the crock pot and cook on a low heat setting for 6-7 hours.

Step 3

Remove the cooked chicken to a plate to cool for several minutes. Once the chicken is lukewarm, use two forks to shred it into bite size pieces. Reserve.

Step 4

Add the egg noodles to the crock pot along with the bok choy. Re-cover and cook on high heat for 6-8 minutes until the noodles are al dente.

Step 5

Stir the shredded chicken along with the lemon juice. Season with salt and pepper to taste.

Step 6

Garnish with optional parsley and thyme. Serve and enjoy!