4.9 from 279 votes
Crock Pot Italian Chicken Soup Recipe
Crock Pot Italian Chicken soup recipe is a tasty and easy meal everyone will enjoy. Slow Cooker Italian Chicken Soup is filling and healthy. Try Italian chicken soup for a delicious meal everyone will ask for more!
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
Servings: 8
Calories: 338 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 2 boneless skinless chicken breasts
- 1 onion chopped
- 1 can diced tomatoes (15 oz)
- 1 red bell pepper chopped
- 4 carrots peeled and diced
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic salt
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 8 cups chicken broth
- 16 oz rotini pasta
- 1 cup Parmesan Cheese shredded for topping
Instructions
- Place all the ingredients except for the pasta and the parmesan cheese in a 6 quart crock pot.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Remove the chicken, shred and return it back to the crock pot.
- Stir in the uncooked pasta. Cover and cook on high for 20-30 minutes until the pasta is cooked through.
- Stir to combine. Serve topped with the shredded parmesan cheese and enjoy!
Cup of Yum
Notes
- Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
52g
(17%)
Protein
20g
(40%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
1774mg
(74%)
Potassium
694mg
(20%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
5755IU
(115%)
Vitamin C
43mg
(48%)
Calcium
227mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 1774mg | 74% |
| Potassium | 694mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5755IU | 115% |
| Vitamin C | 43mg | 48% |
| Calcium | 227mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.