Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 6 cups chicken bone broth (for extra protein)
- 2 cups carrots, sliced into rounds
- 1.5 cups celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minched
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 8 oz chickpea pasta or high-protein rotini
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- Start by preparing your vegetables. Dice the onion, slice the carrots into thin rounds, and chop the celery into uniform pieces. Mince the garlic cloves finely. Place the raw chicken breasts at the bottom of the slow cooker. Layer the prepared carrots, celery, onion, and garlic directly on top of the chicken. Sprinkle the dried thyme, rosemary, salt, and pepper over the ingredients. Add the bay leaf to the center of the pot.
- Pour the chicken bone broth into the slow cooker until it completely covers the chicken and vegetables. Place the lid on the slow cooker. Set the temperature to “Low” and cook for 6 to 7 hours, or set it to “High” and cook for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. About 30 minutes before the soup is finished, cook your high-protein noodles in a separate pot on the stove according to the package directions. Drain the noodles and set them aside.
- Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir in the cooked noodles. Add the fresh lemon juice and chopped parsley to brighten the flavors. Taste the soup and add more salt or pepper if needed. Ladle the hot soup into deep bowls and serve immediately while steaming.
- Cook Time: 6 hours 15 minutes