Slow cooker chicken noodle soup was one that I used to detest. Of all soups, this one was the worst in my opinion. One day I tried the one at Panera and once again was disappointed. It felt like a cup of hot water with floating noodles. How is that even filling? Mind you, there was not even one piece of chicken. Blah, how boring. Do not worry, I am not a Panera hater, I just cannot enjoy their soups!

I used to hate my sick days because my grandma would make me down a big bowl of slow cooker chicken noodle soup. She says it would be an instant cure, but I never really believed her. However, fast forward a bit to when I got a bit older and I realized that she was right.

I got sick like never before and cured myself by drinking bit bowls of this. I was desperate, that is what made me. And the recipe I used was this one. It is the perfect amount of soup to chunks in it and has just enough noodles and chicken.

Slow cooker 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. My neighbors often make this yummy slow cooker chicken noodle soup when they are ill.

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.

Ingredients

• 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

Instructions

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.