This refreshing spin on a classic can be made in a crock pot or on the stove. Paired with a nice loaf of bread, it’s the perfect comfort food for a chilly day.

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Prep Time: 15 minutes Cook time: 1 hour Total time: 1 hour 15 minutes

Makes 6ish servings

Ingredients:

• 1 Tablespoon Olive oil
• 1/2 cup chopped celery
• 1 cup chopped onion
• 1 Tablespoon minced garlic
• 2 cups carrots, sliced into circles
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• 4 bay leaves
• 3-4 boneless skinless chicken breasts (defrosted, not frozen)
• 6 cups chicken broth (one 48oz carton)
• 1/2 cup fresh squeezed lemon juice (about 6 medium sized lemons)
• 1/2 box bow tie pasta (Farfalle) or your choice of noodle
• 1/4 cup fresh chopped parsley (optional)
• Loaf of Italian bread or rolls (optional, but highly recommend)

Equipment needed:

• Large pot + lid
• Medium pot
• Cooking spoon
• 1/2 teaspoon
• 1/4 teaspoon
• Tablespoon
• Knife + cutting board or food processor (for chopping veggies)
• Liquid measuring cup
• Serving bowls + spoons

Instructions:

Stove Top Version

1. Chop all vegetables.
2. Prep chicken breasts, if needed. Cut off any skin or fat. Leave whole, do not cut into pieces.
3. In a large pot over medium heat, add olive oil and saute celery, onion, + garlic until fragrant (this means you can smell the garlic and onion cooking), about 5-8 minutes, until softened.
4. Add carrots and all spices, including bay leaves.
5. Set chicken breasts on top of vegetables. Cover with the chicken broth. Do not add the lemon juice, this will get added later.
6. Cover pot and bring to a boil. Once boiling, reduce heat and simmer on medium-low for 45 minutes to an hour to allow the chicken to cook.
7. While the soup cooks, cook your pasta in your medium pot according to pasta instructions. Rinse and set aside if you finish cooking it before the soup is done.
8. After an hour, remove bay leaves from soup and discard. Remove chicken from pot + set on cutting board. Shred with forks or meat shredders.
9. Add the shredded chicken + lemon juice back to the pot. Stir to combine.
10. Add noodles to serving bowls. Add soup over the noodles. Top with fresh chopped parsley.
11. Serve alongside warm Italian bread or rolls. Enjoy!

Crock Pot Version

1. Chop all vegetables.
2. Prep chicken breasts, if needed. Cut off any skin or fat. Leave whole, do not cut into pieces.
3. In your crock pot, add olive oil and saute celery, onion, + garlic until fragrant (this means you can smell the garlic and onion cooking), about 5-10 minutes, until softened.
4. Add carrots and all spices, including bay leaves.
5. Set chicken breasts on top of vegetables. Cover with the chicken broth. Do not add the lemon juice, this will get added later.
6. Cover pot and cook on high 2-3 hours or low 4-5 hours. Check your chicken to ensure it is cooked before removing.
7. Near serving time, cook your pasta in your medium pot according to pasta instructions. Rinse and set aside if you finish cooking it before the soup is done.
8. Remove bay leaves from soup and discard. Remove chicken from pot + set on cutting board. Shred with forks or meat shredders.
9. Add the shredded chicken + lemon juice back to the pot. Stir to combine.
10. Add noodles to serving bowls. Add soup over the noodles. Top with fresh chopped parsley.
11. Serve alongside warm Italian bread or rolls. Enjoy!

My Personal Tips:

1. You may add the noodles to the pot of soup once it’s cooked, but I leave them out to avoid them from getting too soggy. If they get mushy, it starts to taste like you’re eating paste.
2. The crock pot is definitely more convenient, especially if you’re in a time crunch. I’ve done this recipe both ways, but I find that the stove top recipe turns out better every time. I’m sure you could also do this in an Instapot, but I’ve never used one so I can’t speak to the quality or how to make it that way.
3. Crock pot cooking times vary, as do stove tops. My crock pot tends to cook things faster than any recipe I’ve ever followed. For this reason, I always reduce the cook time by almost half of other recipes. I highly recommend paying attention the first time you make this recipe so you know how long to cook yours. The recommended cook time I’ve provided is what I’ve found to work best for me.
4. Depending on the size of your chicken breasts, you may have to adjust the cook time to lower or higher to ensure it is cooked completely. Be sure your chicken is cooked thoroughly. Internal temperature should be 165 degrees and there should be no pink, with juices running clear.
5. You can substitute the chicken broth for vegetable or whatever kind of broth you have on hand. Any type will work and the flavor won’t change dramatically.
6. For the love of all things sacred in the kitchen, please use fresh squeezed lemon juice. Do not use the bottle form. It’s too sour and you won’t get the fresh flavor that really makes this dish so delish.
7. If you really don’t like lemon juice, I’m not sure why you’re considering this recipe (lol, jk). But if you don’t like lemon juice, or discover too late in the game that you don’t have any lemons–don’t panic!–this is still good without the lemon juice. It just becomes more of a classic chicken noodle soup recipe.

This is easily one of my favorite recipes I’ve made to this day. It’s easy to make with simple, clean ingredients, and fills you up after one bowl (although I dare you not to go back for seconds!). If you try this recipe, snap a photo and tag me on Instagram @minnesotamillennialmom and let me know what you think! As always, thanks for being here!