| 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 |
| 2 | cans (14 ounces each) chicken broth |
| 1 | can (14 1/2 ounces) Italian-style diced tomatoes, undrained |
| 1/2 | cup uncooked small shell pasta |
| 1. | Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker. |
| 2. | Cover and cook on Low heat setting 8 to 10 hours. |
| 3. | 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. |
| No changes. |
|
| Thick slices of hearty Italian bread drizzled with olive oil complete this Italian soup meal. |
|
| The night before, cut up all of the components for this slow cooker soup. Package them separately and refrigerate. In the morning, assemble the soup in minutes. |
|
| Sprinkle each serving of soup with grated or shredded Parmesan cheese. |
Nutrition Information:
250 ( 90); 10g ( 3g); 60mg; 880mg; 16g ( 2g); 25g 18% 1 ; 3 1