Place the chicken breasts at the bottom of your slow cooker, setting the stage for tender, flavorful meat.
Top the chicken with sliced carrots, chopped celery, and diced onion, spreading them evenly over the chicken.
Pour the chicken broth over everything, ensuring the vegetables are mostly submerged and the chicken is covered.
Add salt, pepper, and fresh thyme on top, then cover the slow cooker with its lid.
Set the slow cooker to low and cook for about 6 hours, letting the gentle heat turn the chicken into tender, easily shreddable meat and deepen the broth’s aroma.
Once cooking time is up, open the lid and check that the chicken is cooked through and falls apart easily—if not, cook for another 30 minutes.
Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks, then return it to the pot, stirring gently to distribute the shredded meat evenly.
Add the egg noodles to the slow cooker, stirring them into the broth and vegetables.
Cover again and cook on high for 10-12 minutes until the noodles are plump, tender, and soak up the flavorful broth.
Taste the soup and adjust seasoning with more salt and pepper if needed, then stir in chopped parsley for a fresh herbal note.
Let the soup sit uncovered for 5 minutes, allowing the flavors to meld and the broth to settle into a silky, inviting texture.
Serve hot, garnished with additional parsley if desired, with crusty bread on the side for a complete, comforting meal.
