GhoulishMan: **INGREDIENTS**
1 1/2 lb. boneless skinless chicken breasts
1 large onion, chopped
3 carrots, peeled and sliced into coins
2 stalks celery, sliced
1/2 tsp. dried oregano or dried thyme
1/2 tsp. dried rosemary
3 cloves garlic, minced
1 bay leaf
kosher salt
Freshly ground black pepper
10 c. low-sodium chicken broth
2 sprigs fresh rosemary
8 oz. pasta
Freshly chopped parsley, for garnish
**DIRECTIONS**
1. In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf and season generously with salt and pepper. Pour over chicken broth.
2. Cover and cook on low, 6 to 8 hours.
3. Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.
4. Cook on low until al dente, 20 to 30 minutes more.
5. Garnish soup with parsley and serve.
babylovesbaby: This is the kind of recipe where almost any vegetable you have on hand will work, and many different kinds of pasta/noodle will also be appropriate. I often use sweet and/or plain old potato with a thinner noodle or pearl barley.