This Creamy Italian Slow Cooker Chicken Noodle Soup is even better than the original! With garlic, spinach, roasted red pepper and a touch of cream and Parmesan it is hearty and flavorful!
Ingredients
3 cups low sodium chicken broth
1 boneless skinless chicken breast (or two small)
1/2 cup roasted red peppers
1 teaspoon dried parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
3/4 cup light cream or whole milk
1 tablespoons corn starch
2 cups Catelli Bistro Fusili pasta
1 cup fresh spinach finely chopped
1/3 cup Parmesan cheese shredded
Instructions
Add chicken broth, chicken breast, roasted red peppers, parsley, garlic, salt, oregano, basil and pepper to a 2.5-4 quart slow cooker. Cook on high for 3 hours or low for 6 hours until chicken is cooked through
Remove chicken from the slow cooker and shred with two forks. Place back into the slow cooker.
Whisk together the cream or milk and corn starch. Add to the slow cooker with the pasta and spinach.
Turn to high and cook for 15-20 minutes until pasta is al dente or cooked to desired tenderness (this can take up to 30 minutes). Turn off, stir in cheese and serve immediately.
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