INGREDIENTS
1 cup sliced celery4 carrots, sliced1 small onion, diced2 cloves garlic, minced2 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 taste3 teaspoons dried thyme1 teaspoon dried oregano1 teaspoon kosher or sea salt1/2 teaspoon black pepper6 cups low-sodium chicken broth, fat free preferred1 bay leaf
ADD WHEN DONE
8 ounces whole wheat spaghetti, broken into small pieces1/4 cup fresh, chopped, Italian parsley, to serve1-2 tablespoons fresh squeezed lemon juice, to taste
DIRECTIONS
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.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.Around 15 minutes before ready to serve, cook the broken up pasta separately on the stovetop according to package directions and drain.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!
