My Favorite Crockpot Chicken Noodle Soup

1 lb. skinless, boneless chicken thighs
1 1/2 lbs boneless, skinless chicken tenderloins
2 c. carrots, chopped or sliced, your preference
3 stalks celery, chopped
3-4 cloves of garlic, minced
3 T. olive oil
1/2 t. thyme
1/2 t. rosemary
1/2 t. sage
1/2 t. oregano, optional
1 bay leaf
3 cans chicken broth
1 c. water
1/2 t. salt
1/4 t. pepper
2 c. uncooked wide "No Yolk" egg noodles
3 T. chopped parsley

Line 6 qt crockpot and place chicken pieces in the bottom. Add carrots, celery, onion, garlic, oil, and seasonings. Add chicken broth, water, salt & pepper. Cover and cook on low for 6-7 hours. Remove cooked chicken and chop or shred into bite size pieces. Place back in crockpot. Add egg noodles and parsley. Cover and cook just until noodles are tender. 5-10 minutes.

I serve with broccoli cornbread, cornbread, or crackers, and milk.