Yummy Soups

Kyle hasn't been feeling well the past few days so I made my Grandma's homemade vegetable beef soup yesterday and it was delish.  And actually, for the first time ever, it came pretty close to tasting just like my Grandma's!  I was pumped!

Today I was still in the mood for soup and Kyle was too so I thought I'd try and make a soup with chicken.  I google'd "crock pot chicken and pasta soup" and found this delicious recipe.

Slow Cooker Italian Chicken-Pasta Soup

1 1/4	pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1	cup diced carrots (about 2 medium)
1/2	cup finely chopped onion (1 medium)
1/2	cup halved pitted ripe olives
2	cloves garlic, finely chopped
1	carton (32 ounces) Progresso® chicken broth
1	can (14 1/2 ounces) Italian-style diced tomatoes, undrained
1/2	cup uncooked small shell pasta Mix all ingredients except pasta in 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 8 to 10 hours. About 30 minutes before serving, stir in pasta. Increase heat setting to High. Cover and cook 20 to 30 minutes or until pasta is tender. Serve-With Thick slices of hearty Italian bread drizzled with olive oil complete this Italian soup meal. Do-Ahead The night before, cut up all of the components for this slow cooker soup. Package them separately and refrigerate. In the morning, assemble the soup in minutes. Special Touch Sprinkle each serving of soup with grated or shredded Parmesan cheese.

I'm all about using the crock pot, especially when our schedules are hectic and busy.  It's definitely a lifesaver!  I used chicken breasts because that's what we already had at home, but would probably try the chicken thighs next time.  The chicken breasts were a little dry but it was still super yummy and I highly recommend it.