SOUP INGREDIENTS :

1 pound boneless skinless chicken thighs, trimmed and cut into 1/2-inch cubes
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
2 cups thinly sliced carrots
1 1/2 cups chopped onions
2 teaspoons oregano leaves
1 1/2 teaspoon rosemary leaves, finely crushed
1 1/2 teaspoons thyme leaves
1 teaspoon grinder salt
4 cups water
1 cup uncooked no yolk egg noodles
2 tablespoons olive oil

SOUP MAKING PREPARATIONS AND DIRECTIONS :

1. Place chicken, tomatoes, carrots, onions, oregano, rosemary, thyme and sea salt in slow cooker. Pour water over top. Cover.
2. Cook 4 hours on High level. Stir in noodles and oil. Cover.
3. Cook 15 minutes or just until noodles are tender.