Crock Pot Chicken Noodle Soup With Garden Fresh Veggies

Chicken noodle soup is good for the soul. That’s what they say right? It really makes everything so much better. Give this one a try during your next cold… you will be so thankful for this recipe! This one is perfect to nurse someone back to perfect health. After you try this one, you will not go back to any old recipe.

Check out what our friends over at Damn Delicious have to say about this recipe:

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

See, even they know this is the perfect addition to a fight off a cold. I guess it is good for cold all around because if you are freezing due to plummeting temperatures, this is another recipe that will get you through the evening nice and warm.



1 1/2 pounds boneless skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

8 cups Swanson chicken stock

4 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

2 bay leaves

8 ounces Barilla spaghetti, broken into thirds

Juice of 1 lemon

2 tablespoons chopped fresh parsley



Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

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.

Remove chicken from the slow cooker and shred, using two forks.

Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.

Stir in lemon juice and parsley.

Serve immediately.



Quick Tip: Use any type of noodles you prefer in this one.

Thanks again to Damn Delicious for this amazing recipe.