Slow Cooker Sicilian Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 red bell pepper diced
- 8 cups water
- kosher salt and black pepper to taste
- 5 garlic cloves chopped i use my garlic press
- 4 celery ribs diced
- 1 yellow onion finely chopped
- 1 – 14.5 ounce can diced tomatoes
- 1/2 up fresh flat-leaf italian parsley
- 2 chicken breast
- 4 heaping tablespoons chicken broth base
- 3 carrots, diced
- 2 medium russet potatoes peeled and diced
- 1/2 b. ditalini pasta cooked and set aside
- 2 cups shredded asiago or parmesan cheese
- Carbohydrate 11.5340750237889 g
- Cholesterol 27.376 mg
- Fat 0.743561712495756 g
- Fiber 1.71888660581658 g
- Protein 12.3422116359211 g
- Saturated Fat 0.183842430676429 g
- Serving Size 1 1 Serving (331g)
- Sodium 69.392992348941 mg
- Sugar 9.81518841797235 g
- Trans Fat 0.210483513748727 g
- Calories 103 calories
In slow cooker add chicken breast, water, chicken base, onion, celery, carrots, and potatoes, diced tomatoes with their juices, garlic, parsley, 2 teaspoons salt and pepper.Cook on high for 6 hours, remove chicken breast and shred, place back in soup and bake another 2 hours.At the end of 8 hours, use a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add noodles to the slow cooker and season with additional salt and pepper if needed.Serve with ¼ cup of sharp cheese on top, we like Asiago and parmesan both.**We actually like to serve the serve the soup with the noodles on the side, letting each person add the amount of noodles they want.*
