Slow Cooker Chicken and Pasta Soup

Ingredients:

• 3 cans (10 1/2 ounces each) condensed chicken broth
• 1 cup water
• 2 cups diced cooked chicken
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 teaspoon dried leaf basil
• 1 teaspoon dried parsley flakes
• dash garlic powder
• 1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
• 1 cup frozen peas and carrots, thawed, or use mixed vegetables

Preparation:

In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.

Cook the pasta in boiling salted water as directed on the package; add the frozen vegetables about 1 minute before the pasta is done. Drain. Add the cooked pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60 minutes.
Serves 4 to 6.

Related Recipes
Marie's Tortilla Soup
Asian-Flavored Chicken Soup
Easy Chicken Noodle Soup
Deviled Chicken Soup
Cream Of Chicken Soup With Wild Rice
Tortellini & Chicken Soup
Chicken Vegetable Stew
Chicken Chile Stew
Skillet Chicken Stew
Chicken and Groundnut Stew
Basque Style Chicken Stew
Chicken Stew Dunbar
Mexican Style Chicken Stew
Brunswick Chicken Stew

Chicken Soup Recipes
Corn Chowder Recipes
Cheese Soup Index
Gumbo Recipes
Soup and Stew
Crockpot Soup Recipes
Crockpot Stew Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter