Yield: 11 cups
2 lbs boneless, skinless, chicken breasts
1 1/4 C carrots, cut into 1/2 inch pieces (3 medium carrots)
2 C celery, cut into 1/2 inch pieces
1 medium leek, white and light green parts only, cleaned, chopped
2 cloves garlic, minced
1 tsp thyme
1 tsp sage
1/2 tsp rosemary
1 bay leaf
1 1/2 tsp salt
1 tsp freshly ground black pepper
8 C chicken broth
2 C wide egg noodles
3 Tbsp parsley, finely chopped
1 Tbsp lemon juice
Place chicken, carrots, celery, leek, garlic, thyme, sage, rosemary, bay leaf, salt, pepper, and broth, in a 6 qt crock pot.
Cook on low for 6 hours, or until chicken and vegetables are tender.
Remove chicken from crock pot. Dice. Return to crock pot.
Stir in noodles and parsley.
Cook on high for 15 to 20 minutes, or until noodles are tender.
Stir in lemon juice and serve.