Crockpot Soup With Rotisserie Chicken
Equipment
- Crockpot or slow cooker
Ingredients
1 rotisserie chicken, deboned and shredded
6 cups chicken broth
1 onion, chopped
3 carrots, sliced
3 celery stalks, diced
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
2 cups uncooked pasta (such as penne or fusilli)
Fresh parsley for garnish
Instructions
Prep Your Ingredients
- Begin by deboning and shredding the rotisserie chicken. Chop the onion, slice the carrots, dice the celery, and mince the garlic.
Combine Ingredients In The Crockpot
- In the crockpot, combine the shredded chicken, chopped onion, sliced carrots, diced celery, minced garlic, bay leaves, dried thyme, salt, and pepper.
Add Chicken Broth
- Pour the chicken broth over the ingredients in the crockpot. Give everything a gentle stir to combine.
Set The Crockpot
- Cover the crockpot with the lid and set it to cook on low heat for 6 hours.
Add Pasta
- About 30 minutes before the soup is done cooking, stir in the uncooked pasta. Cover and let it cook until the pasta is tender.
Serve And Garnish
- Once the soup is ready, discard the bay leaves. Ladle the hot soup into bowls and garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat on the stove or in the microwave before serving.