Ingredients
Scale
- 1 pound boneless, skinless chicken thighs (or substitute with turkey or tofu for a vegetarian option)
- 4 cups low-sodium chicken broth (vegetable broth works well too)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup green beans, trimmed and chopped
- 1 cup small pasta (like ditalini or orzo; omit or substitute with cooked rice for gluten-free)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- Fresh parsley or basil for garnish
When I’m cooking with Olivia and Isabella, I often let them pick fresh herbs from our little garden, and adding those to the crockpot always makes the soup feel extra special—like a little piece of our home in every spoonful.
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes until they start to soften and the onion becomes translucent. This step releases the sweetness of the veggies, a trick I picked up watching Nonna Rosa patiently coax flavor from simple ingredients.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it; garlic can turn bitter quickly.
- Transfer the sautéed vegetables to your crockpot. Add the chicken thighs, diced tomatoes, green beans, chicken broth, oregano, basil, and crushed red pepper flakes if using. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The slow cooking melds the flavors beautifully, just like the long afternoons I spent watching simmering pots in my family’s kitchen.
- About 30 minutes before serving, shred the chicken thighs with two forks directly in the crockpot. Add the pasta and stir well. Replace the lid and cook for the remaining 30 minutes until the pasta is tender.
- Season with salt and freshly ground black pepper to taste. If the soup feels too thick, add a splash of broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley or basil, and a drizzle of good olive oil if you like. Watching my daughters’ eyes light up as they take their first spoonfuls never gets old; it’s a simple joy that reminds me why I started cooking in the first place.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
