Slow Cooker Chicken Noodle Soup with Spaghetti

December 25, 2015
5 Ratings
Photo by Alchemist
  • Serves 8
Author Notes

This recipe is perfect for a cold winter lunch or dinner. It's easy to make and it's healthy. Low sodium and low fat. Check out SoulfulSouth.com for more recipes like it. —Alchemist

What You'll Need
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 1 medium sized onion, chopped
  • 3 garlic cloves, chopped
  • 1 1/2 pounds chicken, bone-in, skin removed
  • 6 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ounces spaghetti noodles, cut in half
  1. In a 5 liter slow cooker, add the celery, carrots, onion, garlic cloves and chicken. Cover with water and mix in salt and black pepper. Cover and cook on low for at least 8 hours.
  2. After 8 hours, strain the slow cooker liquid into a large pot. REMEMBER TO SAVE THE CHICKEN AND VEGETABLES in the slow cooker. Bring the liquid to a boil and stir in spaghetti noodles. Simmer for 10 minutes.
  3. While the pasta is simmering, remove the chicken from the slow cooker. Use two forks to pull the chicken apart.
  4. Pour the spaghetti noodles and liquid back into the slow cooker. Mix the pasta, chicken and vegetables.
  5. Serve

See what other Food52ers are saying.

  • tracey
  • Linda D
    Linda D
  • Alchemist

3 Reviews

Linda D. November 3, 2021
I agree with Tracey, Alchemist. Overall, a very good and easy recipe. I also added salt. Thank you.
tracey January 6, 2016
I was in a rush so I made this soup on high for 4 hours. It was tasty! I had to add 2 more cups of broth and a little bit of salt. I also substituted some chicken breast instead of thigh. Overall a very good and easy recipe! Definitely a go to for cold, winter days!
Alchemist January 6, 2016
I'm glad you like it! It's one of my go to recipes, for cold winter days. Also, thanks for mentioning the salt thing, I should have specified that I made the recipe to be low salt for people with high blood pressure. I'll write that into the description now!