When you’re in the mood for a hearty and comforting meal, you probably turn to chicken noodle soup. If you’re feeling under the weather or want a quick-and-easy weeknight meal, chicken noodle soup is there for you. In fact, now that I think about it, there are almost no circumstances where I would ever say, “Nah, I’m not in the mood for that,” if someone offered me a bowl. And now, with this Easy Crock-Pot Chicken Noodle Soup recipe, it’s never been easier to whip up a batch.
Yield: 8 Servings | Serving Size: about 1 1/2 cups | Calories: 260 | Total Fat: 4 g | Saturated Fat: 1 g | Carbohydrates: 29 g | Fiber: 1 g | Sugar: 2 g | Protein: 29 g | Cholesterol: 62 mg | Sodium: 255 mg | SmartPoints (Freestyle): 4
- 8 ounces whole-wheat spaghetti, snapped into 1- to 2-inch pieces
- 1-1/2 pounds boneless skinless chicken breast
- 1 medium onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 8 cups low-sodium chicken stock
- 1 tablespoon chopped fresh parsley
- 1 lemon, juiced
- Cook the spaghetti according to the package directions. Drain and reserve for later.
- Meanwhile, add the chicken, onion, carrots, celery, garlic, Italian seasoning, salt, pepper, bay leaf, and chicken stock to the slow cooker.
- Cover and cook on Low for 6 hours (or High for 3-4 hours), until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Locate the bay leaf and discard it.
- Add the chicken back to the slow cooker along with the cooked spaghetti. Turn the slow cooker on High and simmer until the noodles are heated through, about 2-3 minutes.
- Stir in the parsley and lemon juice just before serving.