Categories: Soup

Ingredients

• 4 carrots, peeled, diced
• 4 stalks celery, diced
• 1 green bell pepper, cored, diced
• 2 medium white potatoes, diced
• 1 white onion, diced
• 3 garlic cloves, minced
• 14.5 oz. can tomatoes, diced, with juice
• 1 tbsp fresh parsley
• 1 tsp Italian seasoning
• 1/2 tsp white pepper
• Dash of crushed red pepper flakes, to taste
• 2 chicken breasts, shredded
• 2 32-oz. chicken stock
• 1 1/2 tsp salt
• 1 lb. Ditalini pasta

Directions

1. Dice and chop the veggies as instructed.

2. Place them in a slow cooker and sprinkle with the parsley, seasoning and white and red pepper. Mix everything together.

3. Add the shredded chicken and stock and mix again.

4. Cover the mixture and cook it for 8 hours on LOW.

5. When the soup is almost ready, bring a salt and water mixture to a boil and cook the pasta.

6. Add the cooked pasta to the soup and continue cooking for 5 minutes and serve.

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