Chicken Noodle Soup in the Crock Pot

2-3 boneless skinless chicken breast
2-3 carrots peeled and sliced
3 celery stalks sliced
1/4 onion diced (or 2 tsp minced dried onion)
4-5 c water
1-2 c chicken broth
2 c egg noodles (I used whole wheat blend)
dash of basel
dash of parsley
dash of pepper
salt to taste

Place chicken, carrots, onion, seasonings, water, broth, and celery in the crock in the morning. About a half hour before dinner, add egg noodles. Cook on low all day. Before serving, remove chicken breasts, chop, and return to soup. Serve with bread and butter.