Crock Pot Chicken Soup is episode 7 of meals that I prep for my kids. This is one of the easiest soup recipes that I will ever share. I make it and freeze in Souper Cubes that I get on Amazon, so that my kids can have it on hand whenever they need .
For this recipe I used the tubetti rigati from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. It is available right here on my website.
Crock Pot Chicken Soup (Serves 6)
Ingredients
1 tbsp. Olive Oil
1 Medium Onion (5 oz), chopped
3 Carrots (8 oz), peeled and diced
3 Celery Stalks, (5 oz), diced
3 Chicken Breasts (about 2 lbs), cleaned and trimmed
8 Cups Low Sodium Chicken Broth
3 Sprigs Fresh Rosemary
⅛ tsp. Red Pepper Flakes
1 ½ tsp. Salt
1 tsp. Black Pepper
1 Garlic Clove, grated
1 Bay Leaf
Pecorino Romano Cheese End
2 Cups Fresh Spinach, chopped
¾ lb Small Pasta
Grated Pecorino to top the soup
Method
Put your crock pot on the high setting. Add in the oil and the onions and let them get warm while you are chopping qthe carrots and celery.
Add the carrots and celery to the crock pot.
Clean and trim the chicken breast and sprinkle with salt and pepper on both sides.
Place the breast on top of the celery and onions.
Next add in the chicken broth, rosemary sprigs, red pepper flakes, salt, pepper, grated garlic, a bay leaf and a Pecorino cheese end.
Cook on high for 4 hours. At the 3 ½ hours mark take the chicken out and shred using two forks. Add it back to the soup.
Add in the spinach and cook for 30 more minutes.
In the meantime, boil your pasta water and then cook the pasta. Side note..You can cook the pasta in the soup. I don’t because to me it gets too mushy especially if there are leftovers.
Serve the soup with some pasta and top with grated Pecorino.