Sunday, October 19, 2014

Hearty crockpot chicken noodle soup

Hearty crockpot chicken noodle soup


Ingredients:

  • 20 oz. frozen boneless skinless chicken breasts
  • 1-1 lb. bag baby carrots
  • 3 medium zucchini
  • 3 large ribs of celery
  • 1 medium yellow onion
  • 4 oz. dried shaped pasta (I used shells)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp garlic salt
  • 1-2 tsp salt, to taste
  • 8 cups water or chicken broth or veggie broth



Directions:

  1. Chop the baby carrots into thirds, or just dice into smaller chunks.  Chop celery ribs into pieces similar to the carrots size, and do the same for the onion.  Cut the zucchini length wise in half and then cut half moon slices.
  2. Place all ingredients into the crock pot, except the salt and the dried pasta (the salt can be added at the end and adjusted to taste), and place on high for 6 hours.
  3. 30 minutes before you want to serve, remove the chicken, shred using two forks, and return to crock pot.  Pour in the dried pasta and let cook until desired tenderness is reached.
  4. Adjust the salt to taste and serve.

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