2large boneless skinless chicken breasts, about 1.5 pounds
1yellow onion, diced
2ribs celery, diced
4garlic cloves, minced
salt and pepper to taste
4cupschicken broth, 2 14.5 ounce cans
1cupheavy whipping cream
1 1/2cupswhole milk
116 ounce package Reames Frozen Egg Noodles
Place chicken in the bottom of a 6 qt slow cooker along with the onion, carrots, celery, garlic, bay leaves, thyme, rosemary, and salt and pepper. Pour in the chicken broth and cover. Cook on LOW for 4 hours.
Remove the chicken and shred. Add back to the slow cooker.
Whisk the flour and cream together and then add it to the slow cooker along with the milk and Reames Frozen Egg Noodles. Stir until combined and all the noodles are submerged. Turn slow cooker to HIGH and cook for another hour until noodles are cooked.