- 500 g chicken breast fillets skinless
- 1/4 tsp salt and pepper to season
- 1 onion diced
- 4 carrots diced
- 4 celery stalks diced
- 3 garlic cloves (crushed), or 3 tsp minced garlic
- 1 tsp dried Italian herbs
- 7 cups liquid chicken stock
- 200 g pasta
- 2 tbs lemon juice
Place the chicken breasts into the bottom of the slow cooker. Season with salt and pepper.
Add the diced onions, carrots, celery, as well as the garlic, Italian herbs and liquid chicken stock. Stir gently.
Cook on LOW for 8 hours or HIGH for 6 hours.
Shred the chicken breasts with 2 forks and add the pasta (if using spaghetti or fettuccine, break into smaller pieces) and cook for a further 40 minutes or until the pasta is al dente.
Mix through the lemon juice and serve.
Chicken: I generally use chicken breasts in this recipe, however you can use chicken thigh fillets if you prefer.
Vegetarian option: Omit the chicken (no need to replace it with anything).
Low-Carb option: Omit the pasta.
Vegetables: I use onion, celery and carrot in this recipe. You can substitute these with any other vegetables you like.
Pasta: Wide pasta (pappardelle, fettuccine, rigatoni) all work great in this recipe. You can also use small shell or penne pasta if you like.
Lemon Juice: Adding a squeeze of lemon juice at the end of cooking gives this soup the most amazing flavour. It's an optional but highly recommended step.
Storing the soup: Store in an airtight container in the fridge for up to 2 days or freeze for up to 2 months.
Stove-top alternative: If you don't have a slow cooker, you can cook this soup on the stove-top by simmering the soup for approximately 1 hour, shredding the chicken and then simmer for a further 10 minutes.
Calories: 262kcal | Carbohydrates: 31g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 412mg | Potassium: 681mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5210IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1.2mg