Slow Cooker Italian Chicken-Pasta Soup Recipe
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A hearty soup featuring chicken and vegetables simmers in the slow cooker while you're away. Just stir in the pasta when you get home!
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup diced carrots (about 2 medium)
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup halved pitted ripe olives
- 2 cloves garlic, finely chopped
- 1 carton Progresso® chicken broth (32 ounces)
- 1 can Italian-style diced tomatoes, undrained (14 1/2 ounces)
- 1/2 cup uncooked small shell pasta
- Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.
- High Altitude (3500-6500 ft) No changes.
- Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g); Cholesterol 60mg; Sodium 880mg; Total Carbohydrate 16g (Dietary Fiber 2g); Protein 25g. Daily Values: ; Iron 18%. Exchanges: 1 Starch; 3 Lean Meat. Carbohydrate Choices: 1.
- Percent Daily Values are based on a 2,000 calorie diet
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