Add Chicken to the Crockpot: Place the chicken breasts at the bottom of the slow cooker.

Add Vegetables: Add the sliced carrots, chopped celery, diced onion, and minced garlic to the Crockpot with the chicken.

Pour in Broth and Water: Pour in the chicken broth and water until the ingredients are covered. Stir to combine.

Season the Soup: Add the dried thyme, rosemary, and bay leaf. Season with salt and pepper to taste.

Cook the Soup: Cover the Crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.

Shred the Chicken: Once the chicken is cooked, remove it from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.

Add Noodles: Stir in the egg noodles and cook on low for an additional 30 minutes, or until the noodles are tender.

Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.

Serve: Ladle the soup into bowls, garnish with fresh parsley or thyme if desired, and serve hot. Enjoy!