Crockpot Chicken Noodle Soup

1⁄2 cups carrots   chopped

ribs celery   chopped

medium cooking onion   peeled and sliced (in large pieces so picky eaters can easily pick them out)

slices ginger   (approx. 1/4 inch thick each) peeled

stocks fresh rosemary  

boneless, skinless chicken thighs   (I used a few more because the club-sized package was on sale)

container low sodium chicken broth   (approx: 900mL—if not using wine add additional broth)

white wine   (Optional but highly recommended)

Coarse salt and ground pepper to taste  

egg noodles