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Chicken & Pasta Soup

So, I know this has NOTHING to do with baking or cupcakes… BUT… I got a new crock pot for my birthday (Thanks Mom & Dad) and needed to make something fabulous in it!! I’ve been working on eating healthy lately so I thought a good chicken noodle soup would be perfect!

And let me tell you… this soup was soooo yummy! Even better the second day after it had a chance to soak up all the juices and flavors!


  • 1 large can (oz) condensed chicken broth
  • 1 lb chicken breast
  • 1 can (14.5 ounces) diced tomatoes with juice
  • 1 medium chopped onion
  • 3 medium celery stalks, sliced or chopped into bite size pieces
  • 3 medium carrots, sliced or chopped into bite size pieces
  • 1/2 teaspoon dried leaf basil
  • 1 teaspoon dried parsley flakes
  • dash garlic powder
  • 1 heaping cup of whole wheat pasta shells (or any shape you like)
  • 1 cup frozen peas
  • salt & pepper to taste


  1. In a pan, brown ½ the chopped onion.  Add salt/pepper to taste.
  2. While that is browning, cube chicken into 1 in squares.
  3. Add chicken to the onion and cook until there is no more pink in the chicken and it is lightly browned.
  4. In a slow cooker, combine the chicken broth, water, cooked chicken, tomatoes, onion, celery, basil, parsley, and garlic powder.
  5. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are tender.
  6. After the 5-7 hours, cook the pasta in boiling salted water as directed on the package.  Drain.
  7. Add the pasta and frozen vegetables to the slow cooker. Cover and continue cooking on LOW for an additional 30 minutes.
  8. Enjoy!