Start by placing the chopped celery, sliced carrots, and minced garlic at the bottom of your slow cooker. This layering helps to build a flavor foundation for your soup. The garlic should be fragrant and a bit sticky, while the vegetables should look fresh and vibrant.
Next, add the pieces of chicken on top of the vegetables. Sprinkle over the thyme, oregano, red pepper flakes, salt, and black pepper evenly across the meat. The spices will infuse the chicken with a lovely aroma as it cooks.
Now, pour the chicken broth over everything, ensuring it covers the chicken entirely. Add the bay leaf at this point. The broth should create a soothing sound as it cascades into the pot.
Cover your slow cooker and set it to cook for 6 to 8 hours on low. During this time, you’ll want to check occasionally. The carrots should become tender, and the chicken should be easy to shred.
As the soup finishes cooking, skim off any foam that might form on the top, discarding it. This keeps your broth clear and appealing. You'll notice the broth thickening slightly and becoming rich in color.
About 15 minutes before serving, cook the broken spaghetti according to the package directions on the stovetop. This step ensures the noodles don’t become mushy in the slow cooker.
Once the spaghetti is cooked, drain it and then stir it into the slow cooker. Mix well, and you’ll see the broth mingle beautifully with the noodles.
Add in the chopped Italian parsley just before serving, which gives a fresh pop of color and flavor. Stir it in gently, letting the aromatic parsley release its fragrance.
Finally, squeeze in the fresh lemon juice. This step is crucial as it brightens the flavors and adds a delightful zing. Taste the soup, and add more lemon juice if desired. Enjoy this comforting meal!
