This soup is dad’s favorite. I like it because I can just throw in a single chicken breast straight from the freezer and have warm soup in a few hours. Easy peasey.
- 1 chicken breast (you can use 2 small or 1 large; fresh or frozen)
- 1 box of chicken broth (you can use bouillon and water, about 4 cups)
- 2-3 carrots, diced
- 2 celery stalks, diced
- poultry seasoning
- pepper
- garlic powder
- onion powder
- 1 cup uncooked pasta (we like tiny pasta like ditalini but you could use egg noodles, or even homemade oodles. If you can find pastina or stelline (little stars), stock up on that! It’s the best!)
Throw everything in the crockpot and cook 5-6 hours on low, or 3-4 hours on high. The length of time depends more on if your chicken breast was frozen. When it breaks apart when you touch it with a fork, it’s done. At this point I pull out the chicken and add the pasta. The pasta needs to cook on high for 20 minutes or more. You can shred the chicken and add back in. Serve when the pasta is cooked to your liking.
A note about leftovers: The pasta in this soup soaks up the broth when it sits in the fridge. You can eat the leftovers as is or add more broth.