SLOW COOKER CHICKEN NOODLE SOUP

SLOW COOKER CHICKEN NOODLE SOUP

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

INGREDIENTS:

1. 1 1/2 pounds boneless, skinless chicken breasts
2. Kosher salt and freshly ground black pepper, to taste
3. 8 cups chicken stock
4. 4 cloves garlic, minced
5. 1 onion, diced
6. 3 carrots, peeled and diced
7. 3 stalks celery, diced
8. 1/2 teaspoon dried thyme
9. 1/2 teaspoon dried rosemary
10. 2 bay leaves
11. 8 ounces spaghetti, broken into thirds
12. Juice of 1 lemon
13. 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. 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.
3. Remove chicken from the slow cooker and shred, using two forks.
4. 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.
5. Stir in lemon juice and parsley.
6. Serve immediately.

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