Slow-Cooker Chicken and Pasta Soup

Slow-Cooker Chicken and Pasta Soup
Romulo Yanes
Soothe your soul with a classic chicken soup that includes tender pasta, carrots, and celery.

Get the recipe.
five_whole_stars
Click a Star to Rate This Recipe
Serves 6
preparation
5
minutes
cooking
330
minutes

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 and 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- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. 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).
  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 the chicken into the soup along with the parsley. Serve with the crackers, if desired.
Caroline Wright
August 2010

Nutritional Information

  • Per Serving
  • Calories 293
  • Fat 12 g
  • Sat Fat 3 g
  • Cholesterol 99 mg
  • Sodium 464 mg
  • Protein 30 g
  • Carbohydrate 16 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 49 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments