Crock-Pot Chicken Noodle Soup

½ lb. boneless skinless chicken breasts
1 medium onion, chopped
2 carrots, peeled and sliced into coins
1 stalks celery, sliced
1/2 tsp. dried oregano or dried thyme
1/2 tsp. dried rosemary
3 cloves garlic, minced
1 bay leaf
4 c. vegetable broth
2 c. of water
2 sprigs fresh rosemary
8 oz. pasta
Freshly chopped parsley, for garnish
kosher salt
Freshly ground black pepper

In a slow cooker, combine chicken, onion, carrots, celery, oregano, rosemary, garlic, and bay leaf. Pour over chicken broth.

Cover and cook on low, 6 to 8 hours.

Remove chicken from slow cooker and shred. Discard bay leaf. Return chicken to slow cooker and add pasta.

Cook on low until al dente, 20 to 30 minutes more.
Season to taste with salt and pepper