Crock Pot Chicken Soup with Pasta

4 large stalks celery, chopped
1/2 large sweet onion, chopped (approx. 1 cup)
1 bag baby carrots
2 boneless skinless chicken breasts
salt and pepper to taste
fresh or dried herbs to taste (e.g., parsley, basil, rosemary, thyme, bay leaf)
1 32-oz box chicken broth
4 cups water
6oz dried pasta (see note below)

1) Chop the celery and onions, place in the bowl of the crock pot. Add the bag of carrots (no need to chop unless you want to).

2) Season the vegetables with salt, pepper, and whatever herbs you want to use; mix well.

3) Add the chicken broth and water. Season again based on taste/smell/preference.

4) Trim the chicken breasts and add, whole, to the pot. Make sure the meat is submerged in the liquid.

5) Put the lid on and cook on low for 6-8 hours.

6) Remove the breasts from the pot, chop up the meat, and add back to the pot along with the pasta. Cook for about 20 minutes longer, until the pasta is tender.

Makes approximately 15 1-cup servings.

You can also make this recipe on the stove in a pot. Sautee the vegetables in a large nonstick skillet before adding to the pot, and pre-cook the meat or use a rotisserie chicken breast from the grocery store. Once everything's in the pot, bring to a boil, then turn the heat down and simmer for about 45 minutes to an hour.

Note regarding the pasta: Calories in this recipe calculated using Eddies Spaghetti Organic Vegetable Spirals. You can certainly cut down the pasta, substitute with rice, or omit altogether. No-Yolks noodles are particularly yummy! You'll just need to re-calculate the calories based on what you use. BUEN PROVECHO!

Number of Servings: 15

Recipe submitted by SparkPeople user LOVECAT.