Slow-Cooker Chicken and Pasta Soup
A soul-warming, classic chicken and pasta soup designed for busy weeknights. By utilizing the slow cooker, this method captures the deep, aromatic essence of fresh vegetables and tender chicken thighs without requiring constant stovetop attention. It is a one-pot meal that provides a nutritious, comforting, and deli-quality experience in the convenience of home. Perfect for families looking for an efficient way to enjoy a sophisticated, homemade dinner.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow-cooking
- Cuisine: American
- Diet: Halal
Ingredients
6 boneless, skinless chicken thighs (about 2 pounds)
4 large carrots, peeled and sliced into 1-inch pieces
4 stalks celery, trimmed and cut into 1/2-inch pieces
1 medium yellow onion, halved
2 large garlic cloves, peeled and smashed
2 whole dried bay leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups low-sodium chicken stock
1/2 cup small soup pasta (such as stellette, orzo, or alphabet shapes)
1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
Place the chicken, carrots, celery, onion, garlic, and bay leaves into the slow cooker.
Add the salt, pepper, and chicken stock until everything is submerged.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender.
Remove the chicken, shred it using two forks, and return it to the pot.
Discard the onion halves and bay leaves.
Stir in the uncooked pasta and cook on high for an additional 15 to 20 minutes, or until the pasta is al dente.
Stir in the fresh chopped parsley before serving.
Notes
Ensure you cook the pasta directly in the soup during the final phase to allow it to absorb the savory broth. If you prefer a thinner soup, you can pre-cook the pasta separately and add it to individual bowls. Store leftovers in an airtight container in the refrigerator for up to 3 days.