This chicken noodle soup recipe is so easy to throw together for a comforting weeknight meal or prep ahead to have for the week. The best part is you can leave it in the crock pot for seven hours and it’ll just do it’s thing. You can also cook on high for five hours if you want it sooner. Customize to use whatever pasta you want. I love spaghetti in mine but egg noodles are always a classic.
The most time consuming part of this recipe is chopping all the veggies but it really doesn’t take long if you have a good knife. You can also find pre-chopped veggies at your local grocery store. Did you know some stores sell frozen chopped onion? Pretty genius if you are in a pinch.
I used boneless and skinless chicken thighs for this recipe but you could also use chicken breasts.
For the stock, I used Pacific Foods Organic (not low-sodium) — it’s my personal favorite. I’ve tried other stocks and they just don’t compare.
Recipe:
1.5 lbs of boneless, skinless chicken thighs (or chicken breasts are fine just won’t be as flavorful)
8 cups of chicken stock
1/2 box of spaghetti, broken in thirds (or noodles are fine)
4 celery stalks, sliced
4 fresh carrots, peeled and sliced
1/2 yellow onion, diced
2 garlic cloves, crushed or minced
1/2 teaspoon of sea salt (or more for taste)
1/4 teaspoon of black pepper
3 dried bay leaves
1/2 teaspoon of dried oregano
Directions:
Add cut veggies to crockpot then top with chicken, and spices/herbs. Pour stock over chicken and veggies, cover and cook on low for 7-8 hours depending on thickness of chicken.
Remove chicken and shred with a fork or hands.
Place shredded chicken back into crockpot with spaghetti and cook on low for a few minutes, shutting the crockpot off before the pasta is fully cooked as it will continue to cook in crockpot.
Let stand for 5 minutes before serving until noodles are soft.
Enjoy!
Marisa
