The other night, I was wanting to make a chicken noodle soup with a twist...so, I decide to make a yummy Italian style chicken noodle soup. The result? Fabulous! And better yet, it's slow-cook approved!
Simple. Hearty. Warm. Comforting. Soup.
Shopping List
1 pound of chicken breasts (frozen or defrosted)
1 (28 oz) can of whole peeled (or stewed) tomatoes (I use Hunt's brand)
1 cup of chicken broth
3 tablespoons of Italian seasoning
3 cups of your favorite short-cut pasta (I used shells), cooked
Parmesan Cheese to garnish
Layer the first 4 ingredients in your slow cooker. Cover and cook on low 6 to 7 hours (frozen) or on high 3 to 4 hours (defrosted). About 30 minutes before you're ready to eat, remove the lid and shred your chicken right inside the slow cooker using two forks. Then take your fork and break up your tomatoes inside the slow cooker (so that they're not whole, they're broken into pieces). Stir in your cooked pasta shells too. Cover everything back up, turn the heat to high and cook about 10 more minutes.
Ladle into bowls and garnish with Parmesan Cheese.
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