YOU’LL LOVE THIS DELICIOUS ALL-YOU-CAN-EAT SLOW COOKER CHICKEN NOODLE SOUP

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INGREDIENTS

1 1/2 pounds boneless skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

8 cups Swanson chicken stock

4 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 bay leaves

8 ounces Barilla spaghetti, broken into thirds

Juice of 1 lemon

2 tablespoons chopped fresh parsley

INSTRUCTIONS

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 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.

Quick Tip: Use any type of noodles you prefer in this one.

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