Recipe: Slow cooker chicken noodle soup

Ingredients:

4 cups water
4 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
3 frozen chicken breasts
1 teaspoon of garlic powder (optional)

Directions:

1) In 4-1/2 to 6-quart slow-cooker bowl, combine water, chicken broth, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper.

2) Place chicken breasts on top of vegetables.

3) Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.

4) Transfer chicken to cutting board. Discard bay leaves. Big a small pot to boil and cook 1 cup of egg noodles per serving of soup you want to consume. Do not put the noodles into the crock pot or else they will get mushy.

5) While noodles cook, shred chicken breast meat with a fork.

6) Return chicken to soup to serve with cooked egg noodles.