Name: Slow-Cooker Chicken and Vegetable Noodle Soup
Prep time: 15 min
Cook time: 3 h
Yield: 5 2 cups
Ingredients: 1 lb boneless, skinless chicken breast; 1 can no-salt added, fire-roasted diced tomatoes (14 oz. can); 4 cups low-sodium chicken broth; 1 1/2 cups chopped yellow onion; 1 cup chopped orange bell pepper; 4 cloves garlic; 1 Tbsp italian seasoning; 1/2 tsp ground pepper; 6 oz whole-wheat rotini pasta; 1/2 cup Grated Parmesan cheese; 2 Tbsp chopped fresh flat-leaf parsley (plus more for garnish); 1/4 tsp crushed red pepper; 1/4 tsp salt; 1 bay leaf; 2 Tbsp chopped fresh basil

Slow-Cooker Chicken and Vegetable Noodle Soup

Prep Time

15 minutes

Cook Time

3 hours

Servings

2 cups

Ingredients

1 lb boneless, skinless chicken breast
1 can no-salt added, fire-roasted diced tomatoes 14 oz. can
4 cups low-sodium chicken broth
1 1/2 cups chopped yellow onion
1 cup chopped orange bell pepper
4 cloves garlic
1 Tbsp italian seasoning
1/2 tsp ground pepper
6 oz whole-wheat rotini pasta
1/2 cup Grated Parmesan cheese
2 Tbsp chopped fresh flat-leaf parsley plus more for garnish
1/4 tsp crushed red pepper
1/4 tsp salt
1 bay leaf
2 Tbsp chopped fresh basil

Instructions

Combine chicken, tomatoes, broth, onion, bell pepper, garlic, Italian seasoning, pepper, salt, crushed red pepper and bay leaf in a 4-quart slow cooker. Cover and cook on High until the chicken is tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer the chicken to a plate; let rest for 10 minutes.
Meanwhile, stir pasta into the mixture in the slow cooker; cover and cook on High until the pasta is tender, about 30 minutes.
Coarsely shred the chicken and stir it back into the soup, along with basil and parsley. Ladle the soup evenly into 6 bowls; sprinkle with Parmesan and garnish with parsley, if desired.

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Posted in Dinner, Lunch, Recipes