Healthy Winter Chicken Soup!

You will need:
- 1 lb. marinated chicken breasts, cubed
- 5 (organic) carrots, diced diagonally
- 5 (organic) celery stalks, diced diagonally
- 1 medium sweet onion, sliced
- 1 11 oz. can low sodium cream of (mushroom, chicken, celery; use what you have or like)
- 2 cups low sodium chicken broth
- 2 or 3 cloves of fresh garlic, minced
- 1 bay leaf
- 1 pinch of rosemary, crushed
- 1 tsp. thyme
- 1 bunch of kale, washed and deveined
- Egg noodles

Step 1: Add cubed chicken to the bottom of your slow-cooker and layer soup, carrots, onion, and celery. Then add garlic, bay leaf, rosemary, thyme, and kale; pour broth over.
Step 2: Cook on high 4 ½- 5 hours, stirring halfway through to coat the kale. Or low for 7-8 hours.
Step 3: Cook noodles separately and top with soup; if you have leftovers, the noodles can get too soft if added to the soup.

I topped with some Parmigiano Reggiano. Enjoy!