Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!
It’s finally starting to feel like Fall here as I wore my very first scarf of the season.
It was, of course, 67 degrees F out. For us, that’s cold. That’s sweater weather. And chicken noodle soup weather.
My favorite bit about this though? The broken spaghetti noodles.
Now you can really use any kind of pasta to your liking but for me, traditional chicken noodle soup must have spaghetti.
I don’t know what it is but spaghetti just makes it that much better.
- 1 ½ pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 cups chicken stock
- 4 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 8 ounces spaghetti, broken into thirds
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, garlic, onion, carrots, celery, 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.
- Serve immediately.