+ Ingredients: 4 Chicken Breasts 3-4 cups egg noodles 5 cups chicken broth 1 cup diced celery (about 3 ribs celery) 1 cup diced carrots (about 2 carrots) 1 1/2 tablespoons onion powder 4 garlic cloves, smashed or minced garlic 4 sprigs fresh thyme 1 bay leaf ½ teaspoon cracked black pepper 1½ teaspoons kosher salt --------------------------------------------- + Equipment: Brava Chef's Pan --------------------------------------------- + Instructions: 1: - Add broth, diced celery, diced carrots, onion powder, garlic, fresh thyme, bay leaf, pepper, and salt in Brava Chef’s Pan and cover with lid. --------------------------------------------- 2: - Slide covered Chef’s Pan into the top shelf. - Press the green button to begin slow cooking. - Note: You will add chicken breasts after 1 hour. --------------------------------------------- 3: - When Brava notifies you, carefully remove the Chef's Pan. - Add chicken breasts to the Chef's Pan. - Slide covered Chef's Pan into the top shelf. - Press the green button to continue slow cooking. - Note: You will add noodles after an hour and 15 minutes. --------------------------------------------- 4: - Once Brava notifies you, carefully remove the Chef's Pan. - Add egg noodles to the Chef's Pan. - Stir noodles so that they are submerged in liquid. - Slide covered Chef's Pan into the top shelf. - Press the green button to finish cooking. --------------------------------------------- 5: - When the cook is done cooking, carefully remove Chef’s Pan. - Remove and discard bay leaf, large pieces garlic, and thyme sprigs. - Shred chicken with utensils. - Ladle into bowls and serve with fresh parsley, dill, toasted bread with butter, and a squeeze of fresh lemon.