SLOW COOKER GREEK CHICKEN NOODLE SOUP

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SLOW COOKER GREEK CHICKEN NOODLE SOUP

1 1/2 pounds boneless, skinless chicken breasts
4 red potatoes, chopped
Salt and freshly ground black pepper, to taste
8 cups chicken stock
4 cloves garlic, minced
1 onion, diced
3 stalks celery, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
Juice of 1 lemon (I used orange because I had oranges I needed to eat!)
crumbled feta cheese
red pepper flakes, to taste
black olives (optional)
2 tablespoons chopped fresh parsley (Optional)

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, garlic, onion, potatoes, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley. Eat!