Slow-Cooker Chicken & Vegetable Noodle Soup

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 pound boneless, skinless chicken breast

1 (14 ounce) can no-salt-added fire-roasted diced tomatoes

4 cups low-sodium chicken broth

1 ½ cups chopped yellow onion

1 cup chopped orange bell pepper

4 cloves garlic, minced

1 tablespoon Italian seasoning

½ teaspoon ground pepper

¼ teaspoon salt

¼ teaspoon crushed red pepper

1 bay leaf

6 ounces whole-wheat rotini pasta

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

½ cup grated Parmesan cheese

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer