Place the whole chicken breasts on the bottom of a 6 quart slow cooker and top with onion, carrots, celery, garlic, thyme and turmeric.
Add the chicken broth and season with salt and pepper (I used about 1/2 teaspoon of each but the broth you use will determine if you need more). Cover and cook on low for 6-7 hours.
Remove the chicken breasts and cut into bite-sized pieces. Return the chicken to the crockpot. Add the egg noodles.
Cover and cook until noodles are tender, about 10 minutes. Garnish with fresh parsley.
NOTE: If you’re not ready to enjoy the soup right away, skip adding the noodles and instead cook them separately and add to the soup when ready.