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Slow cooker chicken and pasta soup
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| Serves 6Hands-On Time: 05mTotal Time: 5hr 30m 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 In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours). 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. Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with the crackers, if desired. By Caroline Wright, September 2010 Nutritional Information Per Serving Calories 293 | |
| 12g | Fat |
| Sat Fat 3g Cholesterol 99mg Sodium 464mg Protein 30g Carbohydrate 16g | |
| 4g | Sugar |
Fiber 2g
Iron 2mg
Calcium 49mg
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