Chicken Noodle Soup

This was my first attempt at making chicken noodle soup. I found this recipe for crockpot chicken soup and as normal, adapted it for my purposes. I was originally going to make it in a crockpot, but was using mine to cook BBQ Chicken for that night, so I threw all the ingredients in my dutch oven and cooked on medium-low for a couple hours and it turned out great! 

Here's my recipe for:

Chicken Noodle Soup

3-4 lbs of chicken, already cooked and shredded
1 bay leaf
1 1/2 c celery
1 1/2 c carrots
1 c onions 
1 1/2 tsp minced garlic
1 tsp black pepper
1 t dried oregano
1 t dried rosemary leaves
6 c chicken broth (I used chicken stock I made)
4 c water
8 oz. wide egg noodles

1. Put all the ingredients, except noodles, in a dutch oven, cover and cook on medium-low on the stove top for 2 hours.
2. Turn up to high heat to start boiling then add 8 oz. (1/2 a bag) of wide egg noodles.  When it starts bubbling, cover and reduce heat to medium-low for about 10 minutes.
3. If it's not "soup-y" enough, feel free to add broth or water, especially after cooking the noodles in it.

Additional Options

Crockpot option:  If I do it in the crockpot, I would cook it on low for 2-3 hours and then turn it to high when I added the egg noodles at the end and let it cook for about 15 minutes.

Seasoning:  I did not have thyme, as the original recipe called for, so I used oregano and rosemary because I like those spices.  I do want to try it with thyme and probably parsley instead of the oregano and rosemary.  The taste was different than traditional chicken noodle soup, but everyone liked it.  I also rarely add salt due to my husband's heart health, but you can include a tsp, if you can't live without it.

Raw chicken:  The original recipe calls for a whole chicken and then you have to pull it out and shred it. You could also throw in some chicken breasts. Just cook it for 4-5 hours on low to cook the chicken completely.