Slow Cooker Roasted Chicken Soup with Whole Grain Pasta
A hearty, comforting soup that transforms store-bought roasted chicken into a satisfying meal. The slow cooker develops rich flavors while tender vegetables, whole grain pasta, and bright green peas create a complete one-pot dinner. Perfect for busy weeknights or meal prep, this soup offers the convenience of minimal hands-on time while delivering homemade taste. The technique of partially cooking pasta in the broth allows it to absorb maximum flavor without becoming mushy.
Ingredients
- 2 quarts chicken broth
- 2 Tbsp olive oil
- 1 ½ cup carrots, cut into 1/4-inch slices
- 1 ½ cup celery, cut into 1/4-inch slices
- 1 ½ cup onions, chopped
- 3 cloves garlic, minced
- 2 fresh bay leavesdried bay leaves1:2 ratio
Use 1 dried bay leaf instead
- 1 teaspoon dried thyme
- 4 teaspoons salt, to taste
- 1 teaspoon fresh ground black pepper, to taste
- 1 store-bought roasted chickencooked chicken breast1:1lean
Use any leftover cooked chicken
- 12 oz frozen green peasfresh peas1:1
Add in last 5 minutes of cooking
- 13 oz Barilla whole grain pasta, uncookedregular pasta1:1
Works well but less fiber
Instructions
- 1
Heat olive oil and sauté garlic, onions, celery, and carrots for 5 minutes
- 2
Combine sautéed vegetables with bay leaves, thyme, salt and pepper in slow cooker bowl
- 3
Place whole roasted chicken on top of vegetables
- 4
Cover with 1 quart chicken stock and cook on high for 4-5 hours
- 5
Transfer chicken to cutting board and discard bay leaves
- 6
Add remaining 1 quart chicken stock to slow cooker
- 7
Add pasta to simmering broth and cook for half the required time
- 8
Let pasta rest for 30 minutes to absorb flavors and finish cooking
- 9
Remove and discard skin, fat and bones from chicken, then chop meat
- 10
Return chopped chicken to soup
- 11
Place frozen peas in hot water for 1-2 minutes, then add to soup
- 12
Stir and ensure everything is heated through, adjust seasoning to taste
Tips
Use rotisserie chicken from the grocery store to save time and add extra flavor from the seasoned skin.
Don't skip the pasta resting step - this prevents mushy noodles while allowing maximum flavor absorption.
Blanch frozen peas briefly to maintain their bright color and crisp texture in the finished soup.
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1 day ahead, add fresh peas when reheating
Serve hot with crackers or crusty bread
Common Mistakes
Don't overcook pasta to avoid mushy texture
Remove bay leaves before serving to prevent choking hazard
Don't add peas too early to maintain bright color and texture
Substitutions
Works well but less fiber
Use 1 dried bay leaf instead
Use any leftover cooked chicken
FAQ
Can I use fresh pasta instead of dried?
Yes, but reduce cooking time significantly as fresh pasta cooks much faster. Add it in the last 3-5 minutes.
What if I don't have a slow cooker?
Use a large pot on stovetop. Simmer covered for 1-2 hours instead of slow cooking for 4-5 hours.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Pasta may absorb more liquid when reheated, so add extra broth if needed.