Nothing quite like a big bowl of classic Chicken Noodle Soup that has been simmering all day in the Slow Cooker. Tender chicken and veggies and perfect spaghetti pasta to enjoy with every spoonful of soup!
Place the chicken breasts, carrots, onion, garlic, bay leaves, Italian seasoning, salt, and pepper into an 8-quart slow cooker.
Pour in the stock and stir to combine. Place on low for 5-6 hours or high for 3-4 hours until the chicken and vegetables are tender.
Dice, shred, or chop the chicken and add it back to the pot.
Break the spaghetti noodles into 2-3 inch pieces and place them in the pot. Stir to combine, making sure to cover the noodles in the liquid.
Continue to cook on low for 25-30 minutes, stirring halfway through until the noodles are tender. Taste, and adjust seasoning if necessary.
Serve with fresh chopped parsley for optional garnish.
Notes
For additional seasonings, you can add, pesto, smoked or sweet paprika, seasoned salt, creole seasoning, or lemon pepper.
Fresh herbs such as thyme or rosemary will work beautifully.
Other veggies that would be good added in are petite diced tomatoes, zucchini, summer squash, or celery. Wilt baby spinach or kale in at the end as well.
This soup is best eaten right away. The longer the noodles sit in the soup, the softer they will become and will soak up more liquid. If you know you won’t eat the entire soup right away, I suggest boiling the noodles separately, adding them to serving bowls, and ladling the soup over them.
You can trade spaghetti out for other pasta. Ditalini or egg noodles would both work wonderfully.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.