To the bottom of a crockpot, add chicken breasts. Top with onion, carrots, celery, garlic, thyme, salt and pepper, chicken base and bay leaf, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Shred the chicken and discard bay leaf.
Cook egg noodles according to package directions.
Add cooked egg noodles and fresh minced parsley to the soup.
Yum!
