Add all the soup ingredients EXCEPT the egg noodles to a slow cooker. Cover and set to HIGH for 4 hours. Then reduce heat to LOW for 3 hours.
Remove the lid and take the chicken out of the soup. Shred the chicken using a couple of forks and then return it to the slow cooker.
Turn the temperature to HIGH. Add the egg noodles and stir them into the soup. Cover and cook for 30 minutes, or until the noodles are tender but not falling apart. Serve warm.
Notes
If you don't have coriander on hand, you can substitute more cumin, ground caraway seed, or curry powder instead.