SLOW-COOKER CHICKEN and PASTA SOUP

SLOW-COOKER CHICKEN and PASTA SOUP


6 boneless, skinless chicken thighs (about 2 pounds
4 carrots cut into 1-inch pieces
4 stalks celery cut into 1-2-inch pieces
1` medium onion, halved
2 garlic cloves, smashed
2 bay leaves
Kosher salt and black pepper
½ cup small
¼ cup chopped fresh flat-leaf parsley
Crackers, for serving


In a 5-to- 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1-teaspoon salt, and ¼-teaspoon pepper.

Cook, covered, until the chicken is cooked through, on HIGH for 4-6 hours or on LOW 7-8 hours (the low setting will make total cooking time 8-1/2 hours).

Twenty minutes before serving transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the LOW setting, turn it to HIGH. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.

Meanwhile, shred the chicken, discarding the bones. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with crackers, if desired.


Yield: 6 servings.