Ingredients

The following ingredients have 6 Servings
  • 1 pound boneless skinless chicken thighs
  • 8 cups low-sodium chicken broth
  • 2 cups sliced carrots (from about 4 large carrots)
  • 4 stalks celery, chopped
  • 1/2 yellow onion, diced
  • 1 lemon, juiced
  • 3 cloves garlic, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon poultry seasoning
  • 1 tablespoon fresh diced rosemary
  • 1 teaspoon fresh diced thyme
  • 6 oz whole wheat fusilli (see notes below)
  • Kosher salt, to taste

Instruction

  • Place the chicken, chicken broth, sliced carrots, celery, onions, fresh lemon juice, garlic, black pepper, salt, poultry seasoning, rosemary and thyme in a large slow cooker and stir with a wooden spoon to combine. Cover and cook on low for 6-7 hours on low or 3-4 hours on high, or until chicken is fully cooked.
  • Remove chicken with slotted spoon and transfer to a baking sheet or large plate; shred chicken with two forks once it is cool enough to handle. Return shredded chicken to slow cooker and stir to combine.
  • Stir in the pasta, cover, and cook on high for 10-20 minutes longer or until noodles are al dente. Do not overcook or the noodle will get mushy! 
  • Taste and season soup with additional salt and pepper and extra herbs if desired. Serve with a side salad and soup crackers. Makes 6 servings.