1/2 pound chicken, cubed
1 cup baby carrots, cut into coins
1/2 onion, diced
1 clove garlic, minced
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 tsp. thyme
1/2 tsp. rosemary
1/2 tsp. parsley
1 bay leaf
1 qt. chicken stock

  • add to crockpot, mix well, and cook for 6-8 hours on low

6 ounces wide egg noodles

  • add to crockpot, mix, and cook on high for 25-30 minutes

source: https://www.jessicagavin.com/slow-cooker-chicken-noodle-soup/