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Slow Cooker Chicken and Pasta Soup Recipe


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     Slow Cooker Chicken and Pasta Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

6 boneless, skinless chicken thighs
4 carrots, cut in 1 inch pieces
4 celery stalks, cut in 1/2 inch pieces
1 medium onion, halved
2 garlic cloves, mashed
2 bay leaves
kosher salt and black pepper
1/2 cup small pasta (stellette or alphabet)
1/4 cup chopped fresh flat-leaf parsley
crackers for serving

Place chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 tsp salt, 1/4 tsp pepper in slow cooker.
Cook, covered, until the chicken is cooked through, on high for 4-5 hours or on low for 7-8 hours.
Twenty minutes before serving, transfer chicken to a bowl. Remove and discard onion and bay leaves. If needed, turn slow cooker to high. Add pasta, cover, and cook until tender, 15 - 18 minutes.
Shred chicken. Return to cooker when pasta is cooked. Add parsley. Serve with crackers.

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