What You Need:

3 chicken breasts, boneless, skinless and frozen
3 carrots, peeled and sliced
2 stalks of celery, diced
2 medium onions, chunked
2 (14.5 oz) cans chicken broth
2 C water
1/2 tsp. dried dill
1/2 tsp. parsley
1 (8 oz) pkg. of noodles

How to Make It:

Lay the carrots, celery and onion in the bottom of the crock pot.
Lay the frozen chicken breasts on top of the vegetables.
Pour in the broth and the water.
Cover and cook on low 8 hours.
Take the chicken and vegetables out of the crock pot and set aside to cool.
Place the noodles in the crock pot.
Recover and cook about 20 minutes.
Meanwhile shred the chicken.
Place the vegetables in a food processor to mince.
Return the vegetables and chicken to the crock pot.
Continue cooking another 10 minutes.

Tip:

Using frozen chicken keeps the moisture locked in, making for tender chicken.