Sicilian Chicken Noodle Soup

This Recipe is in two parts…… First we will make the chicken:

Place the chicken base in your crock pot. Rub the inside and outside of the chicken lightly with salt and pepper, place in crock pot. Add water to the crock
pot until the chicken is almost covered. Sprinkle all remaining ingredients into the crock pot, making sure to get some on the chicken and in the water. Place the bay leaf in as well. Set crock pot on LOW for 6 hours
Now go about your day……..

After the chicken is done remove it carefully from the crock pot… it will fall apart so have a shallow pan or bowl handy to place it in. Set aside to cool.

Now pour the broth into a large stock pot. Be sure to strain the last bit so as not to let any escaped bones into your soup. You can add the spices from the bottom of the crock pot after you are sure there are no bones. Remove chicken meat from the bones and add to the pot.

Now for the soup ingredients…..

Note: I use tomato sauce (instead of diced tomatoes) because I prefer it but if you like chunky tomatoes use what you like.

Add everything but the pasta to the stock pot and bring to a boil. Reduce to a simmer and add the pasta. Continue to simmer until the pasta is tender but still still has a “bite” or is “al dente”.

If you are planning on freezing some of this soup divide it before you add the pasta and freeze it. Then add the pasta to what you are planning to eat right away. I have found that pasta in soups doesnʼt have the best texture when frozen. You can always defrost the soup and add the pasta then.

Serve with garlic bread and a fresh salad. Enjoy!