Ingredients:

8 cups chicken broth/stock

1 cup celery, sliced

1 cup yellow onion, diced

1 garlic clove, minced

3 bay leaves

1/2 tsp dried thyme, or 2 tsp fresh thyme

2-2.5 lbs. bone-in chicken breasts, or 3-4 large boneless chicken breasts

2.5 cups shredded thin carrot "noodles"

Directions:

1. In 4-1/2 to 6-quart slow-cooker, add broth, celery, onions, garlic, bay leaves, and thyme. Then add raw chicken. Cover slow cooker. Cook on low 8-10 hours or high 4-5 hours.

2. Transfer cooked chicken to cutting board. Remove bay leaves from soup.

3. Add carrot "noodles" to slow-cooker; cover with lid and cook 30 additional minutes.

4. While carrot "noodles" cook, remove and discard, fat and bones from chicken; chop meat to bite size pieces.

5. Skim and remove fat from the top of the soup. Stir chicken back into the soup, and serve.

Bon Appetit!