Slow-Cooker Chicken and Pasta Soup by Ophelia Dunk

Slow-Cooker Chicken and Pasta Soup

Serves 6

Hands-On Time: 05m

Total Time: 5hr 30m

Ingredients

6 boneless, skinless chicken thighs (about

2 pounds)

4 carrots, cut into 1-inch pieces

4 stalks celery, cut into 1/2-inch pieces

1 medium onion, halved

2 garlic cloves, smashed

2 bay leaves

kosher salt and black pepper

1/2 cup small pasta (such as stellette or

alphabet)

1/4 cup chopped fresh flat-leaf parsley

crackers, for serving

Directions

1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6

cups water, 1 teaspoon salt, and ¼ teaspoon pepper.

2. C ook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8

hours (the low setting will make total cooking time 8 ½ hours).

3. Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion

and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow

cooker, cover, and cook until tender, 15 to 18 minutes.

4. Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along

with the parsley. Serve with the crackers, if desired.