Crockpot Chicken Noodle Soup

Consider doubling and freezing. 


 1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stalks fresh rosemary
8 boneless, skinless chicken thighs
1 container low sodium chicken broth (approx: 900mL—
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles                                                                                                                                                   Spray crockpot with non-stick spray.
Add carrots, celery, onion, ginger and rosemary.
Arrange chicken on top of vegetables. Add broth, wine (if using), s and p.                                     Cook on low for 8 hours.
Remove chicken, shred with two forks and put back into pot.
Add noodles and cook on high for 20-30 minutes. Serve with biscuits or crusty bread!