Chicken Noodle Soup

I love to have good soups for comfort and easy slow cooker meals.  The base of this soup could easily be made ahead and frozen to easily dump in the slow cooker on a busy morning before work. I did this soup in a slow cooker but you could do it in a big pot on the stove too.  This also freezes well in freezer safe pint sized jars.  We did that with several soups this year and the frozen pints made perfect lunches for work.

Ingredients:
2 handfuls of carrots, sliced
2-3 stalks celery, minced
2-3 boxes chicken stock (watch ingredients)
10 chicken tenders, thawed and diced (2-3 breasts or whatever chicken you prefer can be used.  Shredded is fine too)
1 bag egg noodles
salt and pepper to taste
pinch of rosemary
pinch of celery salt
pinch of thyme
pinch of oregano

Directions:
First, slice carrots, mince or slice celery (I prefer minced because I don't like large chunks) and dice chicken.  Dump the veggies and chicken in the slow cooker and cover with chicken stock.  In a small cup, combine flour and chicken stock to make gravy.  When combined, stir into the mixture.  This adds a little bit of thickness to the soup.  Add seasonings and cook on low for 6-8 hours.  Twenty minutes before eating, add the noodles and more chicken stock.  You could also add other veggies.  I think it would be great with peas but J doesn't like peas much.  Don't over cook after the noodles are added or the noodles will completely disintegrate.