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Slow cooker chicken and pasta soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 6 | boneless, skinless chicken thighs, ( about 2 pounds) |
| 4 | carrots, cut into 1 inch pieces |
| 4 stalks | celery, cut into 1/2 inch pieces |
| 1 medium | onion, halved |
| 2 | garlic cloves, smashed |
| 2 | bay leaves |
| Kosher salt | |
| black pepper | |
| 1/2 cup | small pasta, ( such as stellette or alphabet |
| 1/4 cup | chopped fresh flat leaf parsley |
| Crackers for serving | |
Directions:
1- in a 5-6 quart slow cooker, place the chicken, carrots , celery, onion, garlic, bay leaves, 6 cups water, 1 tsp salt and 1/4 tsp pepper
2- cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7-8 hours( the low setting will make total cooking time 8 1/2 hours)
3- twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes
4- meanwhile, shred the chicken. When the pasta is cooked, stir e chicken into the soup along with the parsley. Serve with crackers, if desired.
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