Begin by dicing one large yellow onion, mincing three cloves of garlic, and slicing two medium carrots and two stalks of celery.

In your 6-quart slow cooker, add the prepared onion, garlic, carrots, and celery.

Sprinkle one teaspoon each of dried basil, dried parsley, and dried thyme over the chicken, and add a bay leaf and half a teaspoon of black pepper.

Pour in approximately 8 cups of water, ensuring all ingredients are well covered, and cook on high for 4 hours or low for 8 hours.

After cooking time, carefully remove the chicken breasts from the slow cooker and shred using two forks.

Stir in 8 ounces of wide egg noodles into the broth, cover, and cook on high for an additional 8-10 minutes.

Return the shredded chicken to the pot, adjust seasoning with salt to taste, and garnish with chopped parsley before serving.