Creamy Italian Slow Cooker Chicken Noodle Soup

With garlic, spinach, roasted red pepper and a touch of cream and Parmesan it is hearty and flavorful!

Source: https://www.thereciperebel.com/slow-cooker-chicken

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Name: Creamy Italian Slow Cooker Chicken Noodle Soup
Prep time: 15 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Chicken breast; 3 cups Low sodium chicken broth; 1/2 cup roasted red peppers; 1 teaspoon Parsley; 1 teaspoon Garlic minced; 1/2 teaspoon Salt; 1/4 teaspoon Dried oregano; 1/4 teaspoon Dried basil; 1/8 teaspoon Black pepper; 3/4 cup Light cream or Milk; 1 tablespoon Cornstarch; 2 cups Fusili/Rigatoni; 1 cup Spinach finely chopped; 1/3 cup Parmesan shredded

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INGREDIENTS

1 Chicken breast
3 cups Low sodium chicken broth
1/2 cup roasted red peppers
1 teaspoon Parsley
1 teaspoon Garlic ; minced
1/2 teaspoon Salt
1/4 teaspoon Dried oregano
1/4 teaspoon Dried basil
1/8 teaspoon Black pepper
3/4 cup Light cream or Milk
1 tablespoon Cornstarch
2 cups Fusili/Rigatoni
1 cup Spinach ; finely chopped
1/3 cup Parmesan ; shredded

Servings

INSTRUCTIONS

1. Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, 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

2. Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.

3. Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach.

4. Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes).

Turn off, stir in cheese and serve immediately.

NOTES

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Creamy Italian Slow Cooker Chicken Noodle Soup

1  Chicken breast 
3 cups Low sodium chicken broth 
1/2 cup roasted red peppers 
1 teaspoon Parsley 
1 teaspoon Garlic minced
1/2 teaspoon Salt 
1/4 teaspoon Dried oregano 
1/4 teaspoon Dried basil 
1/8 teaspoon Black pepper 
3/4 cup Light cream or Milk 
1 tablespoon Cornstarch 
2 cups Fusili/Rigatoni 
1 cup Spinach finely chopped
1/3 cup Parmesan shredded

1. Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, 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
2. Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.
3. Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach. 
4. Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). 
     Turn off, stir in cheese and serve immediately.

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 4 Servings

Calories: 204
Calories from Fat: 126 (62%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 7.5g	38 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.1g
Cholesterol 50.7mg		16 %
Sodium 890.1mg		31 %
Potassium 403mg		11 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 4.8g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 204

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