Step 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).

Step 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.

Step 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.

Step 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.

Step 5

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