1 1/2 pounds boneless, skinless chicken breasts, cubed.
1 large yellow onion, diced
2 or 3 carrots, peeled and cut into coins
2 celery stalks, diced
3 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons chicken bouillon seasoning
8 to 9 cups reduced sodium chicken broth
8 ounces of pasta such as wide egg noodles, elbow, orecchiette, etc.
Fresh chopped parsley (optional)
Kosher salt and fresh ground black pepper
Place the chicken in the bottom of the slow cooker.
Add the onion, carrots, celery, garlic, rosemary, thyme, salt, pepper and bay leaf to the slow cooker, on and around the chicken.
Add chicken bouillon to the slow cooker, and add chicken broth. Stir gently to combine the vegetables and spices.
Cover the slow cooker with a lid and turn on to high.
Allow soup to cook for about 4 hours. Avoid opening the lid while cooking.
After 4 hours, remove the lid and the bay leaf.
Add the pasta to the slow cooker and stir.
Re-cover with the lid, and continue to cook on high power until the pasta is tender, about 30 minutes.
Remove the lid and season with salt and pepper to taste.
Serve by ladling into individual bowls. Garnish with fresh chopped parsley and/or fresh ground black pepper, if desired.
