Ingredients

Slow Cooker Ingredients

⦁ 1 cup sliced celery
⦁ 4 carrots, sliced
⦁ 1 small onion, diced
⦁ 2 cloves garlic, minced
⦁ 2 pounds uncooked skinless, boneless chicken breasts or thighs, cut into 2″ pieces (note that breast meat tends to get dryer than thigh meat when cooked in the slow cooker)
⦁ 1/2 teaspoon crushed red pepper flakes, more or less to taste
⦁ 3 teaspoons dried thyme
⦁ 1 teaspoon dried oregano
⦁ 1 teaspoon kosher or sea salt
⦁ 1/2 teaspoon black pepper
⦁ 6 cups low-sodium chicken broth, fat free preferred
⦁ 1 bay leaf

Add when done

⦁ 8 ounces whole wheat spaghetti, broken into small pieces
⦁ 1/4 cup fresh, chopped, Italian parsley, to serve
⦁ 1-2 tablespoons fresh squeezed lemon juice, to taste

Directions

1
Add the vegetables and garlic to the bottom of the slow cooker, and the chicken on top, sprinkle in the thyme, oregano, chili flakes, and salt and pepper.

2
Pour in the stock and add in the bay leaf. Cook for 6-8 hours on low in the slow cooker, or until carrots are tender. If necessary, skim off any foam that has floated to the top of the soup and discard.
3
Around 15 minutes before ready to serve, cook the broken up pasta separately on the stovetop according to package directions and drain.

4
Stir in the noodles and chopped parsley just before serving. Then stir in one tablespoon of the lemon juice last. Taste and add in more lemon juice, if desired. Enjoy!