See, even they know this is the perfect addition to a fight off a cold. I guess it is good for cold all around because if you are freezing due to plummeting temperatures, this is another recipe that will get you through the evening nice and warm.
Ingredients :
1 1/2 pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups Swanson chicken stock
4 cloves garlic, minced
1 onion, dice
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
8 ounces Barilla spaghetti, broken into thirds
Juice of 1 lemon
2 tablespoons chopped fresh parsley
Instructions :
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and 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 pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
Serve immediately.
