2. Crockpot Chicken Noodle Soup
- Season 1/2 pounds boneless, skinless chicken breasts with salt and pepper. Place chicken into a 6-qt slow cooker.
- Stir in 8 cups chicken stock, 4 cloves garlic, 1 diced onion, 3 peeled and diced carrots, 3 stalks diced celery, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 2 bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir 8 ounces spaghetti (broken into thirds) and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until spaghetti is tender.
- Stir in lemon juice and 2 tablespoons of chopped fresh parsley.
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