This soup is just downright fantastic. It is flavorful, so easy to throw together, and everyone loves it. We typically use chicken breasts, but this also works really well with other cuts. We will often roast a whole chicken for one meal and then use the leftover shredded chicken for this the next day. Recently, one of my kids suggested making this with our ham, and I think that would work really well…if you try it, let us know how it is!

Ingredients

• 4 cups low sodium chicken broth

• 1 lb boneless skinless chicken breasts

• 1 small onion, diced

• 1/2 cup carrots, diced

• 1/2 cup celery, diced

• 1 red pepper, diced

• 1 yellow pepper, diced

• 1 15 oz can fire-roasted tomatoes, drained

• 1 1/2 teaspoon dried parsley

• 2 teaspoons minced garlic

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 1/4 teaspoon dried basil

• 1/8 teaspoon black pepper

• 3/4 cup whole milk

• 1 tablespoons corn starch

• 2 cups pasta (macaroni, farfalle, rotini, orecchiette, or ditalini work well)

• 1 cup fresh spinach, very finely chopped

• 8 oz. cream cheese

• 1/2 cup Parmesan cheese shredded

Slow Cooker Instructions:

• Add the chicken, broth, and vegetables to a large slow cooker. Cook on high for 3 hours (or cook on low for 6 hours) until the chicken is cooked through. Remove the chicken from the slow cooker, shred it, and place it back into the slow cooker. Add the herbs and seasonings.

• Stir the milk and corn starch together, and add it to the slow cooker. Add the cream cheese and continue to cook until the cream cheese is melted and the soup has thickened. Add the pasta and spinach. Continue to cook on high for 20 - 30 minutes until the pasta is cooked. Enjoy!

Note - if the soup is too thick, especially after adding the pasta, add more broth until the desired the consistency is reached.