In a crockpot, add the chicken breasts (un-cut), diced carrots, onion, celery, potatoes, and garlic.
1 1/2 lbs. boneless, skinless chicken breasts*, 1/2 lg. white onion, diced, 3 lg. carrots, peeled and diced, 4 stalks celery, diced, 2 medium russet potatoes, peeled and diced (or baby red/Yukon potatoes are a great option here too, you can leave the skins on if you choose this option)., 4 cloves garlic, minced
Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, bay leaves, chili flakes, salt, and pepper. Stir gently.
2 Tbsp. olive oil, 8 cups chicken broth, 1 cup water, filtered, 1 Tbsp fresh thyme, chopped (3 sprigs), 1 Tbsp. fresh rosemary, chopped (3 sprigs), 2 bay leaves, 1 tsp. red pepper chili flakes, 1 tsp. salt, 1/4 tsp. black pepper
Cover and cook on low heat 6-8 hours or on high for 4-6 hours.
Remove the cooked chicken and shred using 2 forks. (Or my favorite hack is placing the chicken in the bowl of a stand mixer and using the paddle attachment to shred it in seconds!)
Add in egg noodles, lemon juice, kidney beans and shredded chicken back in. Stir. (Note: I highly recommend only adding the noodles in if you plan to eat the soup right away. Cook the noodles on the side to prevent them from becoming unpleasantly mushy in the soup).
12 oz. wide egg noodles, dry, 1 Tbsp. lemon juice, fresh, 1, 15 oz. can kidney beans, drained and rinsed
Cover again and cook 20-30 minutes longer (or until noodles are cooked). Taste and adjust seasonings, adding more salt or pepper as desired. For a pop of freshness you can also stir in fresh chopped parsley at then end. Serve warm with garlic bread and enjoy!
parsley, for garnish (optional)