Description
A deeply nourishing and restorative meal, this slow-cooker chicken and pasta soup is the perfect comforting hug after a long day. Featuring tender chicken thighs, vibrant root vegetables, and delicate pasta, this dish is cooked low and slow to develop a rich, aromatic broth. It is a simple, wholesome, and time-efficient recipe designed for busy households looking for a healthy, home-cooked meal without the stress of constant monitoring. Perfect for meal prep and soul-soothing dinners.
Ingredients
6 boneless, skinless chicken thighs
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 large yellow onion, diced
3 cloves garlic, minced
2 bay leaves
1 tablespoon dried parsley
8 cups high-quality chicken broth (halal)
1 cup small pasta shells or alphabet shapes
Salt and black pepper to taste
Fresh flat-leaf parsley for garnish
Instructions
Place the chicken thighs, carrots, celery, onion, garlic, bay leaves, and dried parsley into the slow cooker.
Pour the chicken broth over the ingredients until submerged.
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours until the chicken is tender.
Carefully remove the chicken, shred it with two forks, and return it to the pot.
Add the pasta shells to the slow cooker and stir well.
Cover and cook on high for an additional 15 to 20 minutes, or until the pasta is al dente.
Remove the bay leaves, season with salt and pepper to taste, and serve hot garnished with fresh parsley.
Notes
Ensure your chicken broth contains no alcohol or pork-based ingredients. For a lower carb option, you can substitute the pasta with cauliflower florets. Store leftovers in an airtight container in the refrigerator for up to 3 days.