Saturday, October 17, 2009

ITALIAN CHICKEN PASTA SOUP



1 1/4 lbs boneless, skinless chicken theighs, cut into 1 inch pieces
2 carrots, diced
1 medium onion, chopped
1/2 cup black olives, pitted and halved
2 garlic cloves, pressed
2 (14oz) cans chicken broth
1 (14oz) can Italian style diced tomatoes, undrained
1/2 cup uncooked pasta (shells, elbow, bowtie, corkscrew)

1. Mix all ingredients except pasta in slow cooker.

2. Cover and cook on low for 8 to 10 hours.

3. About 30 minutes before serving, stir in pasta, increase heat to high. Cover and cook 20 to 30 minutes.

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