You'll need whole chicken, dry egg noodles, and a few other ingredients to make this easy recipe. Let's get started!
Sauté the onions in olive oil until translucent. Then add the onion, carrots, and celery to the crockpot.
Place the chicken on top of the veggies. Then whisk together the broth and seasonings, and pour over the chicken.
Add enough water to nearly cover the bird. Then place the bay leaves and rosemary inside the bird cavity.
Cover and cook on high for 4 hours. Meanwhile, cook the noodles according to the package instructions.
Shred the chicken off from the carcass and return to the crockpot with the noodles.
Remove the rosemary and bay leaves and serve warm, topped with fresh parsley.