It’s a comforting meal that is cooked right with your slow cooker, and is filled with delicious flavor!
In our home we love a large cup of soup can be an essential for to feeding our family. And this veggie-rich soup is among our favorite soups. It makes us feel warm all the way through! With all the hectic agendas that we have in our home making sure to keep the soup pot on the stove can be a fantastic opportunity for all to grab an ice-cold bowl to eat as they switch between their various activities.
3-4 lbs. Skinless and boneless chicken breasts
One large onion chopped finely
4 stalks of celery, diced finely
2 large carrots chopped finely
2 bell peppers red cut into pieces
two large white potatoes with skin removed and diced
1 can diced tomatoes
1 cup fresh chopped parsley
4 cloves garlic, minced
1 tbsp. sea salt
1 tsp. ground black pepper
8 oz. ditalini pasta
Combine chicken breasts, vegetable diced tomatoes, approximately eight cups water (or sufficient to fill the entire dish by about 1 inch) chopped parsley, garlic salt and pepper in the slow cooker.
Cover and cook at LOW for 4-6 hoursor until the chicken is cooked.
Take chicken breasts out of the slow cooker, then shred them.
Mix the vegetables gently in the soup 3-4 times.
Make ditalini pasta as per instructions on the package and then take it off and drain.
Add the chicken shredded and cooked noodles to slow cooker, and stir.