Slow Cooker Italian Chicken-Pasta Soup

A hearty soup featuring chicken and vegetables simmers in the slow cooker while you're away. Just stir in the pasta when you get home!

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Servings 6

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( 33 ) Ratings

33 Ratings

5 Stars 18%

4 Stars

3 Stars 23%

2 Stars 27%

1 Stars 14%

Member Reviews ( 11 )

99aa0de3-835d-466b-9d28-acb6aa6941b0

ingredients 8
Prep Time 10 min
Total Time 10 hr 10 min

Ingredients

1 1/4: pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1: cup diced carrots (about 2 medium)

1/2: cup finely chopped onion (1 medium)

1/2: cup halved pitted ripe olives

2: cloves garlic, finely chopped

1: carton (32 ounces) Progresso® chicken broth

1: can (14 1/2 ounces) Italian-style diced tomatoes, undrained

1/2: cup uncooked small shell pasta

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Directions

1 Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 8 to 10 hours.
3 About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.

EXPERT TIPS

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Expert Tips

Thick slices of hearty Italian bread drizzled with olive oil complete this Italian soup meal.

The night before, cut up all of the components for this slow cooker soup. Package them separately and refrigerate. In the morning, assemble the soup in minutes.

Sprinkle each serving of soup with grated or shredded Parmesan cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3g, 3% ),
Cholesterol: 60mg; 60%;
Sodium: 880mg; 880%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 2g 2% ),
Protein: 25g; 25%

% Daily Value*:

Iron: 18%;

Exchanges:

1 Starch; 3 Lean Meat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Bevrs

report Posted Mar. 14, 2012 2:39 PM

EXCELLENT -- as revised. Not a fan of slow cookers -- food always comes out too bland -- so I used my Dutch oven. I cooked the pasta separately (otherwise the soup comes out too starchy) and used leftover cooked chicken, making a quicker soup. Also -- and here's the rub -- I used home-made stock. That store-bought stuff is waaaaaaaay too bland! Hubby and I both loved the final result -- he had three bowls! -- so I'll definitely make it again (omitting the olives and adding celery and peas).

paityn09

report Posted Mar. 13, 2012 1:30 PM

Surprised I liked it but still not enough taste. I guess I'm so used of spicy and cajun foods, it's hard for me to enjoy foods that are more bland. Overall a good soup but I won't jump to make it any time soon.

joyousdeeous

report Posted Mar. 8, 2012 3:29 PM

I love this recipe as a base. I can never follow a soup reipe w/o adding my own stuff. I added poultry seasoning and Herbes de Provence. I also took a little help from my grocer and cut up a deli roasted chicken instead of cooking thighs. Put all white & dark meat into the pot. I agree with one review that cooking the pasta separately is best. I used bow tie pasta as it was handy. YUM...thanks for sharing!

Gretchen3

report Posted Mar. 25, 2011 5:34 PM

This was a VERY good recipe. I cooked it for 9 hours plus an additional 25 minutes for medium shell pasta, and it was perfect. I added salt, pepper, and italian seasoning (a blend of oregano and other italian spices).

babs0049

report Posted Mar. 19, 2011 9:06 AM

made this and loved it. the only thing that I would do different is do not put the pasta in the soup. Make it separate. It got too mushy.