Comforting & Healthy Slow Cooker Chicken Noodle Soup (with a hint of lemon & rosemary)
Total Time
7 hours and 30 minutes
Prep Time
10 minutes
Cook Time
7 hours and 20 minutes
Rating
4.2 out of 5 stars
(5)
Ingredients
6 servings
- 1 pound boneless skinless chicken thighs
- 8 cups low-sodium chicken broth
- 2 cups sliced carrots (from about 4 large carrots)
- 4 stalks celery, chopped
- 1/2 yellow onion, diced
- 1 lemon, juiced
- 3 cloves garlic, crushed
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon poultry seasoning
- 1 tablespoon fresh diced rosemary
- 1 teaspoon fresh diced thyme
- 6 oz whole wheat fusilli (see notes below)
- Kosher salt, to taste
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Preparation
Step 1
Place the chicken, chicken broth, sliced carrots, celery, onions, fresh lemon juice, garlic, black pepper, salt, poultry seasoning, rosemary and thyme in a large slow cooker and stir with a wooden spoon to combine. Cover and cook on low for 6-7 hours on low or 3-4 hours on high, or until chicken is fully cooked.
Step 2
Remove chicken with slotted spoon and transfer to a baking sheet or large plate; shred chicken with two forks once it is cool enough to handle. Return shredded chicken to slow cooker and stir to combine.
Step 3
Stir in the pasta, cover, and cook on high for 10-20 minutes longer or until noodles are al dente. Do not overcook or the noodle will get mushy!
Step 4
Taste and season soup with additional salt and pepper and extra herbs if desired. Serve with a side salad and soup crackers. Makes 6 servings.
Step 5
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