1 13oz.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!