1 large WHOLE onion, peeled  but DO NOT CUT UP

2 large carrots, peeled and chopped/sliced

2 celery sticks, chopped

3 chicken breasts (i prefer boneless and skinless)

2 teaspoons extra virgin olive oil

6 cups of low sodium chicken broth and 1 cup of water

salt and pepper to taste

1/2 teaspoon dried rosemary

1 bay leaf

2 cups uncooked wide egg noodles

crock pot

parsley for garnish.

HOW TO

Add all EXCEPT the noodles and parsley to your crock pot.  Set on low and cook at least 7 hours.

Remove and toss the whole onion and remove the chicken breasts and shred/chop the chicken  Return the chicken to the soup.  Add egg noodles and cook  until noodles are cooked.

Taste the soup and adjust flavor with salt if needed.

Garnish with parsley