Wash, peel and slice the carrots. Dice the celery. If your breasts are very large, cut them in half.
Add the carrots, celery and chicken breasts into the slow cooker altogether with the rest of the ingredients.
Cook on low for 7-8 hours or until ready. Turn it off, discard the parsley. Take out the meat, shred it and transfer it back to the slow cooker. Stir in some freshly chopped parsley (optional). Taste it and add salt, if needed.
At last, add cooked noodles (cook them according to the package instructions).
Chicken stock can be substituted with chicken broth, vegetable broth or stock cubes.
Best cooked on low for 7-8 hours. If you want to cook this on high, cook it for 4 hours.
If your soup is cloudy or has particles in it, you can get rid of them by straining it through a fine-mesh sieve. Cheese cloth can also be used.
You can add as much noodles as you like. I used ½ cup of dried tiny angel hair noodles for this amount of soup.
For more tips, I recommend reading the whole post.
You may or may not need adding salt. This will depend on how much sodium the stock you are using, contain as well as on your personal preference.