1. In a 5- to 6-quart slow cooker, stir stock, soup greens (except dill and parsley), bay leaf, 1 teaspoon salt, and ¾ teaspoon pepper; add chicken breasts, drumsticks, and wings. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Transfer chicken to a cutting board; let stand for 5 minutes. Remove and discard bay leaf from soup; stir in fettuccine, cover, and cook 8 minutes on high or 20 minutes on low or until fettuccine is tender.
3. Remove and discard chicken skin and bones; chop chicken and add 2 cups to soup. Refrigerate the remaining chicken in an airtight container for up to 5 days.
4. Stir lemon juice, and 1 tablespoon of each chopped dill and parsley into soup. Makes about 12 cups.
Chef Tips: Customize this recipe by swapping the fettuccine with fresh gnocchi and/or finishing the soup with 1 cup of heavy cream. Use leftover chicken to make buffalo chicken nachos or freeze to make another batch of soup. Use 3 pounds of skin-on, bone-in chicken breasts in place of whole chicken for a timesaver.
- 7 g Fat
- 2 g Saturated
- 52 mg Cholesterol
- 679 mg Sodium
- 24 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 13 g Protein
Shop Ingredients
Nutritional Information
- 7 g Fat
- 2 g Saturated
- 52 mg Cholesterol
- 679 mg Sodium
- 24 g Carbohydrates
- 3 g Fiber
- 3 g Sugars
- 13 g Protein
Directions
1. In a 5- to 6-quart slow cooker, stir stock, soup greens (except dill and parsley), bay leaf, 1 teaspoon salt, and ¾ teaspoon pepper; add chicken breasts, drumsticks, and wings. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender.
2. Transfer chicken to a cutting board; let stand for 5 minutes. Remove and discard bay leaf from soup; stir in fettuccine, cover, and cook 8 minutes on high or 20 minutes on low or until fettuccine is tender.
3. Remove and discard chicken skin and bones; chop chicken and add 2 cups to soup. Refrigerate the remaining chicken in an airtight container for up to 5 days.
4. Stir lemon juice, and 1 tablespoon of each chopped dill and parsley into soup. Makes about 12 cups.
Chef Tips: Customize this recipe by swapping the fettuccine with fresh gnocchi and/or finishing the soup with 1 cup of heavy cream. Use leftover chicken to make buffalo chicken nachos or freeze to make another batch of soup. Use 3 pounds of skin-on, bone-in chicken breasts in place of whole chicken for a timesaver.