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Creamy Italian Slow Cooker Chicken Noodle Soup
Ingredients
- 3 cups low sodium chicken broth
- 1 boneless skinless chicken breast
- 1 cup fresh spinach finely chopped
- 1/2 cup roasted red peppers
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon black pepper
- 3/4 cup light cream or whole milk
- 1 tablespoons corn starch
- 2 cups Catelli Bistro Fusili pasta
- 1/3 cup Parmesan cheese shredded
Instructions
- Add chicken broth, chicken breast, spinach, roasted red peppers, parsley, garlic, oregano, salt, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through
- Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.
- Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta.
- Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness. Turn off, stir in cheese and serve immediately. Source of articles from this site
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