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For a Cold Day: Crockpot Chicken and Pasta Soup

Crockpot Chicken and Pasta Soup


3 cans (10 1/2 ounces each) condensed chicken broth
1 cup water
2 cups diced cooked chicken
1 can (14.5 ounces) diced tomatoes with juice
1 cup chopped onion
1/2 cup diced celery
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
dash garlic powder
1/2 cup ditali or other small pasta shapes, about 2 to 3 ounces
1 cup frozen peas and carrots, thawed, or use mixed vegetables


In a 5 to 7-quart slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.

Cook the pasta in boiling salted water as directed on the package; add the frozen vegetables about 1 minute before the pasta is done. Drain. Add the cooked pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60 minutes.

Serves 4 to 6.


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