Chicken Noodle Soup. It’s good for the family, good for the soul, good for the “sickies,” and brings comfort and warmth and togetherness and love.

No matter the scenario, when made correctly, it brings nourishment.

My scenario? Last week, Barilla® sent me a few boxes of their Whole Grain Pasta to try. I knew I’d make spaghetti with the spaghetti noodles, but decided to try something different with the shells (conchiglie). I wanted to make a Slow Cooker Roasted Chicken Soup with Pasta. The soup seemed like a good choice, especially at this wintery, cold time of year (we had our first snow day the day I made it), and with kids and family members getting sick.

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I filled my slow cooker to the BRIM with delicious ingredients, including Barilla® pasta!

This recipe might be a different way of making the soup, but using a pre-roasted chicken from the market was the bomb! So easy, so flavorful, with results that were fantastic and loved by all. I was able to feed my family several meals with just one box of pasta!

I quizzed them about how they liked the pasta and we compared it to the egg noodles I usually use (Barilla® Whole Grain is much healthier!). Then I shared information about the nutritional value of Barilla pasta with my family. We were all impressed!

— Cooking with Barilla® Whole Grain Pasta is a way to get whole grains into your diet because it’s made with 51% whole wheat (with 3x the fiber of regular pasta). There is also a TASTE GUARANTEE with Barilla®. If you don’t love their whole grain pasta, you get a box of your favorite Barilla® pasta for free! How cool is that?

Before I share the recipe today, I’d love for you to look at the TryBarillaWholeGrain.com page and the “Dinner Kit” for recipes link. Check out the tools that make it easy to put healthy and extraordinary meals on your table!

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Slow Cooker Roasted Chicken Soup with Pasta Recipe

Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Yield: 6 servings
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Ingredients
 

  • 2 quarts chicken broth
  • 2 Tbsp. olive oil
  • 1 1/2 cup carrots, cut into 1/4-inch slices
  • 1 1/2 cup celery, cut into 1/4-inch slices
  • 1 1/2 cup onions, chopped
  • 3 garlic cloves, minced
  • 2 fresh bay leaves
  • 1 teaspoon dried thyme
  • 4 teaspoons salt, to taste
  • 1 teaspoon fresh ground black pepper, to taste
  • 1 store-boughtroasted chicken
  • 12 oz. frozen Green Peas
  • 1 13 oz. box Barilla® Whole Grain Pasta, uncooked In medium pan

Instructions
 

  • Heat olive oil and sautee garlic, onions, celery, and carrots for 5 minutes. In slow-cooker bowl combine carrots, celery, onion, garlic mixture and bay leaves, thyme, salt and pepper.
  • Place the whole roasted chicken on top of the vegetables. Cover with 1 quart of chicken stock and spices. Cover slow cooker with lid and cook on high 4-5 hours.
  • Transfer chicken to cutting board. Discard bay leaves. Add 1 quart of chicken stock. Add pasta to simmering broth, cook for half the required time; let the pasta rest for 30 minutes to absorb the flavors and finish cooking.
  • While the pasta cooks, remove and discard skin, fat and bones from chicken; chop up the meat.
  • Return the chicken to soup; put the frozen peas in hot water for 1-2 minutes; add the peas.
  • Stir, make sure heated through, salt and season to taste. SERVE!
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

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