Slow Cooker Chicken Noodle (Printer-Friendly)
Tender chicken, fresh vegetables, and spaghetti simmered slowly to warm you up with every spoonful.
# What You’ll Need:
→ Proteins
01 -
1 ½ 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 Spices
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 -
½ pound spaghetti noodles, broken into 2-3 inch pieces
→ Garnish
11 -
Fresh chopped parsley (optional)
# Steps to Make This:
01 -
Place chicken breasts, sliced carrots, diced onion, minced garlic, bay leaves, Italian seasoning, kosher salt, and black pepper into an 8-quart slow cooker. Pour in unsalted chicken stock and stir gently to combine.
02 -
Set slow cooker to low and cook for 5 to 6 hours, or on high for 3 to 4 hours, until chicken and vegetables are tender.
03 -
Remove chicken from the slow cooker, dice, shred, or chop it, then return it to the pot and stir to combine.
04 -
Break spaghetti noodles into 2 to 3 inch pieces, add to the slow cooker, and stir to ensure noodles are submerged in liquid. Continue cooking on low for 25 to 30 minutes, stirring halfway through, until noodles are tender. Adjust seasoning to taste.
05 -
Ladle soup into bowls, garnish with fresh chopped parsley if desired, and serve immediately.
# Additional Notes:
01 -
For best texture, cook noodles separately when storing leftovers and add them to individual portions when serving.