Crockpot Chicken Noodle Soup

1 pound of skinless, boneless chicken breasts
1 tsp. olive oil
8 cups fat free chicken broth
3 large carrots, chopped
3 celery stalks, chopped
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. dried rosemary
1 tsp. dried dill
salt and pepper to taste
4 ounces, egg noodles
1/4 cup fresh parsley, chopped
juice from 1/2 a lemon

Combine all ingredients except the egg noodles , parsley and lemon juice in a slow cooker. Cook on low for 6-8 hours. Remove chicken and chop. Add egg noodles, parsley and lemon juice to slow cooker, and cook until noodles are tender, about 10-15 minutes. Return chicken to slow cooker, and serve.