Prep time: 5-10 minutes

Cook time: 4.5-5.5 hours

Materials:

• 1 chicken breast
• 5 cups chicken stock
• 3-4 cups egg noodles
• 4 medium carrots chopped
• 3 celery stalks chopped
• 1 medium sized onion chopped
• 2 tbsp. cornstarch
• 1 cup heavy whipping cream
• 1 tbsp. dried parsley
• 1/2 tbsp. dried marjoram 
• 1/2 tbsp. dried oregano
• Salt and pepper to taste

Process:

1. Into a crockpot add in the chicken breast, carrots, celery, onion and chicken stock.
2. Season with parsley, marjoram, oregano, salt and pepper. Give it a rough mix and set for 4-5 hours on high.
3. Once done, take 2 forks and shred the chicken. 
4. In a mixing bowl add in the heavy cream and cornstarch. Mix well and add to the crockpot. Give a rough mix.
5. Add in the egg noodles and set to cook for an additional 30 minutes or until noodles are fully cooked through. 
6. Plate and ENJOY with some homemade bread (optional).