Ingredients
Scale
1 pound boneless, skinless chicken breasts {I used frozen}
1 medium carrot, chopped
1 medium onion, chopped
1/2 cup pitted ripe olives, cut in half
2 cloves garlic, minced
48 ounces chicken broth
2 cups tomatoes, chopped
1/2 cup uncooked small shell pasta { I used mini bow tie pasta}
1 teaspoon Italian seasonings {I used McCormick’s blend}
salt and pepper to taste
Instructions
- Place all of the ingredients in a large crock pot,stir, cover, and cook on the low setting for 8 hours or on the high setting for 4 hours.
- About 20 minutes before serving the soup, use two forks to shred the chicken in the crock pot.
- Add pasta, stir and continue to cook in the crock pot for 20 minutes or until the pasta is tender {be careful not to overcook it}.
- Ladle soup in to bowls and serve.