2 large boneless skinless chicken breasts
1 tablespoon dried poultry seasoning
1 onion, chopped
3 carrots, chopped
3 ribs of celery, chopped
3 cloves garlic, minced
2 quarts chicken stock
Fresh cracked black pepper
1 (12-ounce) package frozen homestyle egg noodles
1 handful fresh parsley leaves, chopped
1. Place all ingredients except egg noodles in a slow cooker. Cover and cook on high for 3 to 4 hours, or low for 6 to 8 hours.
2. Remove the lid and shred the chicken breasts in the bowl with two forks. Turn heat up to high, if cooking on low, and add the egg noodles. Taste and season with more salt and pepper if needed. Cover and cook for another 30 minutes, or until noodles are done.
3. Top with chopped parsley.