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| Slow Cooker Chicken and Vegetable Noodle Soup |
Prep: 15 minutes
Total: 3 hours and 50 minutes
Services: 6
INGREDIENTS
- 1 pound skinless, boneless chicken breast
- 1 (14 ounce) can no-salt-added-fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 ½ cup chopped yellow onion
- 1 cup chopped orange bell pepper
- 4 cloves garlic, minced
- 1 tablespoon italian seasoning
- ¼ tablespoon salt
- ½ teaspoon Ground pepper
- ¼ teaspoon crushed red bell pepper
- 1 bay leaf
- 6 ounces whole wheat rotini pasta
- 2 tablespoons freshly chopped basil
- 2 tablespoons fresh chopped flaf-leaf parsley, plus more for garnish
- ½ cup grated Parmesan cheese.
DIRECTION
Step 1
Combine chicken, tomatoes, broth, onion, paprika, garlic, Italian seasoning, pepper, salt, cracked red pepper, and bay leaf in a 4-quart slow cooker. Cover and cook until chicken is tender and an instant-read thermometer inserted into thickest part of chicken reads about 165 degrees F, about 3 hours. Remove and discard the bay leaf. Transfer chicken to a plate; Let it rest for 10 minutes.
step 2
Meanwhile, stir the pasta into the slow cooker mixture; cover and cook on high until pasta is tender, about 30 minutes.
step 3
Roughly chop the chicken and stir back into the soup along with the basil and parsley. Ladle soup evenly into 6 bowls; Sprinkle with parmesan and garnish with parsley if desired.
EQUIPMENT
4 quarts slow cooker
NUTRITION FACTS
Serving size: about 2 cups
Per serving: 256 calories; protein 23.7 g; carbohydrates 29 g; dietary fiber 3.8 g; sugar 4.1 g; fat 4.8 g; saturated fat 1.5 g; cholesterol 47.5 mg; Vitamin A was 1037.9 IU; Vitamin C 37.8 mg; folic acid 26.9 mcg; calcium 93.1 mg; iron 2 mg; magnesium 27.2 mg; potassium 516.2 mg; sodium 662.7 mg; Thiamine 0.1 mg.
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