Stir in the pastina, ½ cup of shredded Parmesan cheese and 1 or 2 tablespoons of fresh minced parsley.
Add the shredded chicken and stir in. Recover and cook until the pasta is tender, about 30 minutes.
Just before serving, remove the bay leaves and discard.
Serve with soup crackers or a crusty loaf of bread.
Makes 6 to 8 servings.
Recipe Expert Tips
Use the correct size slow cooker. Overfilled slow cookers will take much longer to heat up and cook. It is better to use a larger size like a 7 or 8 quart to cook this recipe.
Always check the internal temperature of chicken to make sure it has cooked all the way through.
Use a good quality chicken stock or make homemade for the best flavor.
Don’t skip the Parmesan! It truly elevates the flavor of the soup.
Store any leftovers in an airtight container in the refrigerator for up to four days.
The soup can also be frozen for up to three months.
When reheating, do so slowly over medium heat to maintain the soup’s texture and flavor. Or heat in the microwave.
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