Slow Cooker Chicken Noodle (Printer-Friendly)
Tender chicken, fresh veggies, and spaghetti slow-cooked to create a nourishing and flavorful meal.
# What You'll Need:
→ Proteins
01 -
1 1/2 pounds boneless, skinless chicken breasts
→ Vegetables
02 -
3 medium carrots, peeled and thinly sliced
03 -
1 small sweet onion, finely diced
04 -
3 garlic cloves, minced
→ Herbs and Seasonings
05 -
2 bay leaves
06 -
2 teaspoons Italian seasoning
07 -
2 teaspoons kosher salt
08 -
1 teaspoon black pepper
→ Liquids
09 -
8 cups unsalted chicken stock
→ Pasta
10 -
1/2 pound spaghetti noodles, broken into 2-3 inch pieces
→ Garnish
11 -
Fresh chopped parsley (optional)
# Steps to Follow:
01 -
Place chicken breasts, carrots, diced onion, minced garlic, bay leaves, Italian seasoning, kosher salt, and black pepper into an 8-quart slow cooker. Pour in the chicken stock and stir to blend evenly.
02 -
Set slow cooker to low for 5-6 hours or high for 3-4 hours until chicken and vegetables are tender.
03 -
Remove chicken breasts from the cooker, shred or chop into bite-sized pieces, then return to the pot.
04 -
Add broken spaghetti pieces to the slow cooker. Stir ensuring noodles are submerged in the broth.
05 -
Continue cooking on low for 25-30 minutes, stirring halfway through, until noodles are tender. Taste and adjust seasoning as needed.
06 -
Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately.
# Extra Suggestions:
01 -
For best texture, cook pasta separately when storing leftovers and add to soup when serving.
02 -
Additional seasonings such as pesto, paprika, creole seasoning, or fresh herbs can enhance flavor.
03 -
Incorporate extra vegetables like diced tomatoes, zucchini, or spinach for increased nutrition.