2-3 lbs. free range chicken on the bone--I use thighs, legs, and breast
3-4 c. water
3-4 c. low sodium free-range chicken broth
1 tsp. unrefined sea salt
1/4 tsp. pepper
1 small onion, finely diced
1-2 carrots, chopped
2 stalks celery chopped
1 bundle fresh herbs, like rosemary & thyme, found in produce section
1 bay leaf
6 oz. Quinoa brand noodles or any other Gluten-Free noodle


Place all ingredients except noodles in the slow cooker.
Cover. Crock on LOW 5 - 6 hours.
Remove bay leaf and chicken; let chicken cool until easy to handle; remove meat from bone, shred, and place back into crock.
Then add the noodles.
Cook another hour or until noodles are done, about 1/2 hour more.