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Sicilian Chicken Soup
Sicilian Chicken Soup does all the work in the slow cooker for one amazing lunch or dinner.
Course
Main Course, Slow Cooker, Soup
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
10
servings
Calories
270
kcal
Author
Katie
Equipment
Slow Cooker
Ingredients
4
Carrots
peeled and diced
4
Celery Stalks
diced
1
Green Bell Pepper
cored and diced
2
Medium Baking Potatoes
diced
1
White onion
diced
3
Garlic Cloves
minced
1 14.5
oz.
Diced Tomatoes
with juice
1
tablespoon
Fresh Parsley
minced
1
teaspoon
Italian Seasoning
½
teaspoon
White Pepper
⅛
teaspoon
Crushed Red Pepper Flakes
2
Boneless Skinless Chicken Breast
2 32
oz.
Low-Sodium Chicken Broth
1
tablespoon
Salt
1
lb.
Ditalini Pasta
Instructions
Place the carrots, celery, green bell pepper, baking potatoes, onion, garlic cloves and diced tomatoes in the slow cooker.
Sprinkle with parsley, Italian seasoning, white pepper, and red pepper flakes, mix well.
Add in the chicken breast and chicken stock. Mix well until everything is covered.
Cook on low heat for 8 hours.
Once soup is ready, bring a pot of water to a boil. Add 1 tablespoon salt, and add in the ditalini pasta once the water is boiling.
Cook for 10 minutes, drain, rinse and set to the side.
Remove the chicken breast from the slow cooker. Shred in a bowl and place back in the soup pot.
Ladle chicken soup in bowls and top with ¼ cup cooked ditalini noodles per bowl.
Notes
This makes a ton and is perfect for leftovers as well as freezing. Keep in mind you may need extra broth when reheating as the pasta soaks it up.
Nutrition
Serving:
1
cup
|
Calories:
270
kcal
|
Carbohydrates:
49
g
|
Protein:
14
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
782
mg
|
Potassium:
651
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
4227
IU
|
Vitamin C:
19
mg
|
Calcium:
50
mg
|
Iron:
2
mg