Slow-Cooker Italian Chicken-Pasta Soup

  • Prep 10 min
  • Total 10 hr 10 min
  • Servings 6

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 (32 ounces) Progresso™ chicken broth
  • 1 can (14 1/2 ounces) Italian-style diced tomatoes, undrained
  • 1/2 cup uncooked small shell pasta

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
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 Value*:
Iron
18%
18%
Exchanges:
1 Starch; 3 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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