This Slow Cooker Sicilian Chicken Soup cooks all day; with a peppery broth, fresh vegetables, and tender chicken, this is comfort served in a bowl.
4heaping tablespoonschicken base
1yellow onionfinely chopped
1red bell pepperdiced
2medium russet potatoespeeled and diced
1/2cupfresh flat-leaf Italian parsley
5garlic cloveschopped, I use my garlic press
Kosher salt and black pepperto taste
1/2poundditalini pastacooked and set aside
2cupsshredded asiago or parmesan cheese
In slow cooker add chicken breasts, water, chicken base, onion, celery, carrots, potatoes, diced tomatoes with their juices, garlic, parsley, 2 teaspoons salt and pepper.
Cook on high for 6 hours, remove chicken breasts and shred, place back in soup and bake another 2 hours.
At the end of 8 hours, use a potato masher, mash the soup around a few times, letting some of the potatoes get a little smashed. I don’t try too hard on this, I just mash 2-3 times and call it good. Add noodles to the slow cooker and season with additional salt and pepper if needed.
Serve with 1/4 cup of sharp cheese on top, we like Asiago and parmesan.
**We actually like to serve the serve the soup with the noodles on the side, letting each person add the amount of noodles they want.*
Recipe adapted from Carrabba's Italian Grill Recipes from Around Our Family Table