Ingredients:

• 1.5 lbs chopped cooked chicken breast (4 cups)
• 2 (32 oz) containers of chicken broth (or vegetable broth)
• 1 (32 oz) container of vegetable broth
• 2 cups chopped carrots, (about 6 small whole carrots)
• 1 1/2 cups finely chopped celery (about 6 small celery sticks)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp dried thyme leaves
• 1 tsp dried oregano
• salt and pepper to taste (I did 1 tsp of each)
• a heaping 1/4 cup of chopped fresh parsley
• 2 large bay leaves
• 1 (13.25 oz) box whole wheat rotini noodles

Directions:

Stir together all the ingredients (except for the bay leaves and noodles) in a 6-quart slow cooker. Place the bay leaves on top of the soup. Cook on high for 3-4 hours. Remove the bay leaves and stir in the noodles. Cook on high for 1 more hour.