Soup - Sicilian chicken soup crock pot recipes

Author: Cynthia Gilmore

Slow Cooker Italian Chicken Soup is filling and healthy. Crock Pot Italian Chicken soup recipe is a tasty and easy meal everyone will enjoy.

Sicilian Chicken Soup
Sicilian Chicken Soup
Crock Pot Italian Chicken Soup Recipe

Sicilian Chicken Soup

Yields: 0 servings
Number of ingredients: 12

Ingredients:

3-4 lbs. boneless skinless chicken breasts
1 large yellow onion, diced finely
4 stalks celery, diced finely
2 medium carrots, diced finely
2 red bell peppers, chopped
2 large white potatoes, skin removed and diced
1 can diced tomatoes
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 tbsp. sea salt
1 tsp. ground black pepper
8 oz. ditalini pasta

How to cook:

Combine chicken breasts, vegetables, diced tomatoes, about 8 cups of water (or just enough to cover everything by about an inch), chopped parsley, garlic, salt, and pepper in a slow cooker.
Cover and cook on LOW for 4-6 hours, until chicken is fully cooked.
Remove chicken breasts from the slow cooker and shred.
Gently mash the vegetables in the soup about 3-4 times.
Prepare ditalini pasta according to package instructions and drain.
Add shredded chicken and cooked pasta to the slow cooker and stir.
ENJOY!!

Notes: Slow Cooker Sicilian Chicken Soup, A copy-cat recipe of Carrabba's Italian Grill, this slow Cooker Sicilian Chicken Soup is a hearty comfort food Italian soup recipe for the

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crock pot italian chicken soup recipe pot italian chicken soup recipe sicilian chicken soup crock pot

Sicilian Chicken Soup

My Sicilian Chicken Soup is hearty, delicious and super easy to make in your Slow Cooker or the stove. It is packed with vegetables, healthy and slimming friendly too! I guarantee it will become one of your favorite soup recipes.
Provided by: Lucy Parissi | Supergolden Bakes
Total time: 320 minutes
Cook time: 300 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Sicilian
Number of ingredients: 20

Ingredients:

1 yellow onion (, diced)
3 carrots (, diced)
3 stalks celery (, diced)
1 red bell pepper (, diced)
1 yellow bell pepper (, diced)
2 large potatoes (Maris Piper / Yukon Gold) (, peeled and cubed)
1 tin diced tomatoes in juice ((15oz /400g))
6 boneless chicken thighs (, or 5 chicken breasts)
5 cups (1.2 litres) chicken broth (or use two stock cubes)
3 garlic cloves (, minced or sliced)
2 bay leaves
1 tsp salt
1 tsp ground pepper
1 cup (150g) dried ditalini (or other small pasta shapes)
2 tbsp fresh parsley (, chopped)
2 tbsp fresh basil (, chopped)
1 lemon (, juice and zest)
Salt and pepper to season
Grated Parmesan (, to serve)
Pepper flakes ((optional))

Nutrition:

How to cook:

Slow Cooker Method
Add all the ingredients apart from the pasta and herbs to the slow cooker. Cover and cook on HIGH for four hours.
Use tongs to transfer the chicken to a plate and shred it using two forks. Add back into the crock pot together with the pasta. Cook on the HIGH setting for 45 minutes or until the pasta is cooked to your liking. Please note that the pasta cooking time will depend on type of pasta used so please check once in a while to see how it is getting on. Alternatively cook the pasta separately and stir into the soup once it is ready.
Remove the inner pot from your slow cooker (otherwise the pasta will become too mushy). Discard the bay leaves. Check the seasoning and add salt, pepper and lemon juice to taste. Stir in half the chopped herbs.
Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!
Stovetop Method
Add all the ingredients apart from pasta and herbs to a large pot. Bring to a rolling boil then reduce the heat and simmer gently for half an hour.
Remove and shred the chicken, add the pasta and cook for 8-10 minutes (or the time indicated on the pasta packaging). Discard the bay leaves. Check the seasoning and add salt, pepper, pepper flakes and lemon juice to taste.
Serve topped with the remaining herbs, with a sprinkling of grated Parmesan and lemon zest and a slice of crusty sourdough bread!

Notes: Slow Cooker Sicilian Chicken Soup, Sicilian Chicken Soup is an Italian classic recipe! It's a hearty comfort food that's made right in your slow cooker and packed full of

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
Total time: 485 minutes
Cook time: 480 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American,Italian
Number of ingredients: 13

Ingredients:

2 boneless skinless chicken breasts
1 onion (chopped)
1 can diced tomatoes ((15 oz) )
1 red bell pepper (chopped )
4 carrots (peeled and diced )
2 tablespoons Italian seasoning
1 teaspoon garlic salt
1 bay leaf
1 tsp salt
1/2 tsp pepper
8 cups chicken broth
16 oz rotini pasta
1 cup parmesan cheese (shredded for topping )

Nutrition:

How to cook:

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!

Notes: Dump and Go Sicilian Chicken Soup, Step 1: In a large soup pot, at least 6-quart, combine the chicken, onions, celery, carrots, bell pepper, potatoes, tomatoes, bay leaves, garlic