Low Fat Crock Pot Chicken Noodle Soup - cooking recipe

Ingredients

64 ounces low sodium chicken broth
1 large yellow onion, chopped
8 medium celery ribs, chopped
3 medium carrots, chopped
16 ounces frozen peas, unbuttered
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 tablespoons parsley flakes
1 1/2 lbs boneless skinless chicken breasts (remove any fat)
18 ounces no yolk noodles

Preparation

Add 32 ounces of broth and the chicken to a 6 quart crock pot,
Cook on high about 2 hours or until chicken easily shreds.
Shred chicken using two forks.
Add additional broth, onion, celery, carrots,garlic, and spices except parsley.
Cook on high about 2 hours or low 4 hours.
Add peas and parsley. Stir.
Add black pepper to preferred taste.
Serve over 1 cup of cooked noodles per serving.