Place all ingredients except for noodles, parsley and salt and pepper into a large slow cooker. Cover and cook on low for 8 hours.
Take out the chicken and shred it into pieces.
While you are shredding the chicken, pour the noodles into the slow cooker, give the soup a stir and cook for another 15 minutes on high or until noodles are done. Stir the shredded chicken back in.
Season to taste with salt and pepper. Ladle into bowls, garnish with parsley and serve!
Notes
Chicken: We like chicken breasts for this soup but you can also use chicken thighs…one way or the other make sure they are boneless.
Chicken Broth: As always, we think the kinds in the box are more flavorful than the canned variety, but either will work.
Noodles: You want the super thin noodles so they will cook at the low slow cooker heat. Look for them near the egg noodles in the pasta aisle.