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Slow Cooker Chicken Noodle Soup

Slow Cooker Chicken Noodle Soup - Cheap Delicious Meals

When it comes to enjoying a warm bowl of slow cooker chicken noodle soup, think of it as the cozy embrace on a chilly day. To elevate your meal, consider pairing it with a simple side salad or a slice of crusty bread. 
A light Caesar salad with crisp romaine and a tangy dressing complements the soup's warmth beautifully. Or go for a classic grilled cheese. Its gooey center and toasted exterior make it a delightful accompaniment. 
For a healthier option, how about some roasted veggies? Their subtle sweetness contrasts nicely with the savory soup. You could also serve it alongside a fresh fruit salad, adding a pop of color and sweetness to your table.
Now, let’s dive into the heart of this delicious recipe.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: Lunch
Cuisine: American
Calories: 451
Ingredients Method Notes

Ingredients
  

  • 8 cups chicken broth
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, diced
  • 4 garlic cloves, minced
  • 1 1/2 pounds boneless, skinless chicken breasts
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 8 ounces spaghetti, broken into thirds
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon lemon zest

Method
 

Step 1: Prepare the Base
  1. Start by heating the olive oil in a skillet over medium heat. Add the diced onion, carrots, and celery. Sauté them until the onions turn translucent. This usually takes about 5 to 7 minutes.
    This sautéing enhances the flavors and is the first step to creating a rich, layered soup.
Step 2: Combine Ingredients
  1. Once the veggies are ready, transfer them to the slow cooker. Add in the chicken breasts, garlic, bay leaves, thyme, rosemary, and chicken broth.
    Season with kosher salt and freshly cracked black pepper according to your taste. You want to make sure the flavors are well-balanced from the start.
Step 3: Cook It Low and Slow
  1. Cover your slow cooker and set it on low for 6-8 hours or high for 4-5 hours. I prefer the low setting for a fuller flavor. If you're home and want to check in, give it a good stir after a few hours.
Step 4: Shred the Chicken
  1. Once cooked, remove the chicken breasts from the soup. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker.
Step 5: Add the Noodles
  1. Add the broken spaghetti into the pot. Cook on high for an additional 30 minutes or until the pasta is tender. Stir occasionally to prevent sticking.
Step 6: Finish with Freshness
  1. Lastly, stir in the lemon juice, lemon zest, and chopped parsley. This step brightens the flavors and makes the soup pop. Now it's ready to enjoy!

Notes

  • Choosing Chicken: Boneless and skinless chicken is suggested for ease of shredding. You can also use thighs if you desire richer flavor.
  • Veggie Variations: Feel free to add or substitute any vegetables you prefer, like green beans or peas.
  • Pasta Alternatives: If you don’t have spaghetti, use any noodle type you like, such as egg noodles or elbows.
  • Add Spice: If you enjoy heat, add a pinch of red pepper flakes to the base for a kick.
  • Texture Control: For a creamier version, add a splash of milk or cream before serving.