Slow Cooker Chicken Noodle Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
8 servings
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Course
Main Course, Soup
Slow Cooker Chicken Noodle Soup
Description
The recipe begins by seasoning boneless, skinless chicken breasts before placing them in a slow cooker with chicken stock, diced onion, carrot, celery, minced garlic, dried thyme, rosemary, and bay leaves. The mixture cooks on low for 6 to 8 hours, allowing the chicken to become tender and the flavors to meld deeply into the broth. After shredding the chicken, broken spaghetti noodles are stirred in and cooked until soft, enriching the soup's texture.
Fresh lemon juice and chopped parsley added at the end introduce brightness and herbal notes to the soup. Seasoning with salt and pepper adjusts the final flavor. The result is a hearty, comforting chicken noodle soup where the long cooking time ensures deeply developed broth flavor and tender ingredients.
This soup can be served directly from the slow cooker and works well as a nourishing lunch or dinner. Using broken spaghetti noodles provides a quick-cooking pasta option that mixes seamlessly in the slow cooker environment.
Ingredients
- 1 ½ pounds chicken breast boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 cups chicken stock
- 1 onion diced
- 3 carrot peeled and diced
- 3 ribs celery diced
- 4 cloves garlic minced
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 2 bay leaf
- 8 ounces spaghetti broken into thirds
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons parsley chopped, fresh
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
- Stir in lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.9
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