Description
This wholesome, comforting soup is the perfect meal for busy weeknights. Featuring tender chicken thighs, aromatic vegetables, and tiny pasta shapes, this recipe lets your slow cooker do all the hard work. It is a simple, budget-friendly, and nourishing dish that brings a touch of farmhouse tradition to your table without any extra prep or stress.
Ingredients
6 boneless, skinless chicken thighs (approx. 2 lbs)
4 large carrots, cut into 1-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 medium yellow onion, halved
2 garlic cloves, smashed
2 dried bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups chicken broth (low sodium)
1 cup small pasta (alphabet shapes or stellette)
Fresh parsley for garnish
Instructions
Place chicken thighs, carrots, celery, onion, garlic, and bay leaves into the slow cooker.
Add the salt, black pepper, and chicken broth.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender.
Remove the onion halves and bay leaves from the pot.
Remove the chicken, shred into bite-sized pieces using two forks, and return it to the pot.
Add the dry pasta to the slow cooker.
Cook on high for an additional 15 to 20 minutes, or until the pasta is al dente.
Garnish with fresh parsley before serving.
Notes
You can use bone-in chicken thighs for even more flavor, just be sure to remove the bones before shredding. If you prefer a thinner soup, you can add an extra cup of broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 420
- Category: Dinner
- Method: Slow-Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg