Crock Pot Chicken Noodle Soup

Well I have been sick for most of this week, so what's better than soup that you can cook from the couch?! I adapted this recipe from Slow Cooker Chicken Noodle Soup by thecookingmom.com, apparently Amy from that blog has even demonstrated it on TV!!

Ingredients:

4 carrots, peeled and cut (I did about 1/4 inch pieces)
1 large sweet onion, chopped
3 stalks of celery, cut (same size as the carrots)
4-6 chicken tenders (I use the bags of tenders from BJ's and freeze them-we keep them stocked in our freezer!!), I kind of defrosted them under hot water enough to be able to separate them, but that's about it
salt and pepper
8 cups chicken stock (I haven't made my own yet, so I use the College Inn Light and Fat Free cartons
1 tablespoon dried parsley
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1 bay leaf
cooked egg noodles (or pasta/rice of your choice)

Directions:

1) Put cut carrots, celery and onion in crock pot/slow cooker.

2) Season chicken with salt and pepper, place over vegetables in pot.

3)  Pour in chicken stock. Add bay leaf, oregano and parsley on top.

4)  Cover and cook on high 3-4 hours, or low 6-8 hours. I cooked mine on high for about 4 hours.

5) Remove bay leaf. Remove chicken, shred with a fork and place back into crock pot, along with cooked egg noodles to stir everything together and serve :-)