Slow Cooker Italian Chicken Pasta Soup Recipes
SLOW-COOKER ITALIAN CHICKEN-PASTA SOUP
A hearty soup featuring chicken and vegetables simmers in the slow cooker while you're away. Just stir in the pasta when you get home!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 880 mg
CROCK POT ITALIAN CHICKEN SOUP RECIPE
Crock Pot Italian Chicken soup recipe is a tasty and easy meal everyone will enjoy. Slow Cooker Italian Chicken Soup is filling and healthy. Try Italian chicken soup for a delicious meal everyone will ask for more!
Provided by Carrie Barnard
Categories Main Course
Time 8h5m
Number Of Ingredients 13
Steps:
- Place all the ingredients except for the pasta and the parmesan cheese in a 6 quart crock pot.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the chicken, shred and return it back to the crock pot.
- Stir in the uncooked pasta. Cover and cook on high for 20-30 minutes until the pasta is cooked through.
- Stir to combine. Serve topped with the shredded parmesan cheese and enjoy!
Nutrition Facts : Calories 338 kcal, Carbohydrate 52 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 1774 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving
SLOW-COOKER CHICKEN AND PASTA SOUP
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
- About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
- Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.
SLOW-COOKER ITALIAN CHICKEN
My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.
Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.
SLOW COOKER ITALIAN CHICKEN ALFREDO
I came up with this recipe with ingredients on hand and it instantly became a family favorite! You can even make it using low sodium/fat free/reduced fat ingredients and it still has a wonderful flavor!
Provided by TLSmith
Categories World Cuisine Recipes European Italian
Time 5h20m
Yield 4
Number Of Ingredients 10
Steps:
- Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
- After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
Nutrition Facts : Calories 618.5 calories, Carbohydrate 53.2 g, Cholesterol 133.6 mg, Fat 26.3 g, Fiber 2.6 g, Protein 40.2 g, SaturatedFat 14.1 g, Sodium 1673.5 mg, Sugar 5.1 g
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