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Easy Crock Pot Recipes – Italian Chicken Pasta Soup

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  • Author: Mavis Butterfield



1 pound boneless, skinless chicken breasts {I used frozen}
1 medium carrot, chopped
1 medium onion, chopped
1/2 cup pitted ripe olives, cut in half
2 cloves garlic, minced
48 ounces chicken broth
2 cups tomatoes, chopped
1/2 cup uncooked small shell pasta { I used mini bow tie pasta}
1 teaspoon Italian seasonings {I used McCormick’s blend}
salt and pepper to taste


  1. Place all of the ingredients in a large crock pot,stir, cover, and cook on the low setting for 8 hours or on the high setting for 4 hours.
  2. About 20 minutes before serving the soup, use two forks to shred the chicken in the crock pot.
  3. Add pasta, stir and continue to cook in the crock pot for 20 minutes or until the pasta is tender {be careful not to overcook it}.
  4. Ladle soup in to bowls and serve.