up to 4 cups of water
1-2 lbs of chicken baked and seasoned to your liking
1 large bag of egg noodles
3-4 medium carrots, sliced
1 medium bunch of celery, sliced
1 tbsp onion salt
1 tbsp garlic powder
1 tbsp italian seasoning
1/4 tsp cayenne pepper (optional)
Bake chicken to internal temp of 170 degrees. I season mine with black pepper and garlic salt.
Mix spices and liquid together in crock pot. Put on high while chicken is baking.
Saute celery and carrots in 1 tbsp olive oil for about 5 minutes (if you desire a speedier cooking time otherwise you can skip this step)
When chicken is finished baking cut it up into approximately 1 inch chunks; add to soup.
Add egg noodles to hot soup about 10 minutes before you are ready to serve soup.
