Description
A cozy, family-friendly Slow Cooker Chicken Noodle Soup with tender chicken, sweet veggies, and noodles simmered in flavorful stock. Bright lemon and parsley finish each bowl.
Ingredients
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
1 onion, diced
3 carrots, peeled and diced
3 ribs celery, diced
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Instructions
1. Season chicken with salt and pepper, then place in a 6-quart slow cooker.
2. Add stock, onion, carrots, celery, garlic, thyme, rosemary, and bay leaves. Cover and cook on low for 6 to 8 hours.
3. Remove chicken and shred with two forks.
4. Return shredded chicken to the slow cooker and stir in broken spaghetti. Cover and cook on low for 30 to 40 minutes, until pasta is tender.
5. Stir in lemon juice and parsley. Taste, adjust seasoning, and serve immediately.
Notes
Use a 6-quart slow cooker for the best fit.
Choose low-sodium or homemade stock for better control of salt.
Do not pre-cook the noodles; they soak up broth as they cook.
Add lemon juice and parsley just before serving for brightness.
For freezing, omit the noodles and add freshly cooked pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg