A few weeks ago, I was craving a light chicken soup, but with a different flavor. So I came up with an Italian Chicken soup in the crockpot. The kids loved it! I hope your family does too. With the weather getting colder almost every day, this soup will come in handy.
Serve it with garlic toast, or your favorite homemade rolls and your family will be in love. The kids and the husband asked for more and more!
- 2 boneless skinless chicken breasts (can be frozen)
- 1 onion chopped
- 1 can of chopped tomatoes (leave in the juice)
- 1 red or green pepper chopped
- several carrots diced (you want a lot)
- 2 tablespoons of Italian seasoning (I know... it seems like a lot)
- 1 teaspoon of garlic salt (you can use garlic cloves if you have it)
- 1 bay leaf
- salt and pepper to taste
- 8 cups of chicken broth or water
- Pasta (small or spaghetti pasta will do)
- Parmesan cheese for topping (optional)
- Dump everything (except for the pasta) into the crockpot.
- Cook on low for 8 to 10 hours. Shred the chicken into small pieces.
- Boil pasta and cook according to directions.
- Drain, rinse, and then add to the crockpot soup.
- Stir to combine. Then serve.
- We liked to serve it with Parmesan cheese and some garlic toast. YUM!
My kids loved dipping their garlic toast into the soup -delicious! It also reheated great for lunches. Enjoy!