Chicken And Pasta Soup (Slow Cooker)

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Ingredients

  • 3 cans (10 1/2 ounces each) condensed chicken broth
  • 1 cup water
  • 2 cups diced cooked chicken
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 cup chopped onion
  • 1/2 cup diced celery
  • 1/2 teaspoon dried leaf basil
  • 1 teaspoon dried parsley flakes
  • dash garlic powder
  • 1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
  • 1 cup frozen peas and carrots, thawed, or use mixed vegetables


Preparation

  1. In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder.
  2. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.
  3. Cook the pasta in boiling salted water as directed on the package
  4. Add the frozen vegetables about 1 minute before the pasta is done, then drain.
  5. Add the cooked pasta and vegetables to the slow cooker.
  6. Cover and continue cooking on LOW for 30 to 60 minutes.


Notes

  • Slightly bland
  • Goes great with cornbread


From Southern Food