Italian Chicken and Vegetable Soup

Italian Chicken and Vegetable Soup – with Zucchini, Yellow Squash, Tomatoes in the Slow Cooker.

Italian Chicken and Vegetable Soup

• 1 quart chicken broth, reduced sodium

• 1 cup boneless chicken cut up, or more if you like

• 1 can diced tomatoes, about 15 ounces

• 2 tablespoons olive oil

• 1 teaspoon garlic powder or minced garlic from jar

• 2 teaspoon Italian seasoning

• 1/4 cup chopped fresh parsley, or 2 teaspoons dried parsley flakes

• 1 carrot peeled and diced

• 1 small zucchini, cubed

• 1 small yellow squash, cubed

• 6 ounces, about half bag, frozen skinny green beans or regular green beans, or Italian green beans, your choice

• about 4 ounces cooked pasta, (elbows, shells, orzo, or ditalini your choice ), add to bowl when serving, optional

• grated parmesan cheese to add on top when serving, optional
• salt and fresh ground pepper to taste

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Add chicken broth, chicken, tomatoes, carrots, olive oil, garlic powder, Italian seasoning, and parsley to slow cooker.

Turn slow cooker on high, cook for about 2 hours.

Now add the cubed zucchini and yellow squash, and green beans, cook for about 1&1/2 more hours, or until zucchini and yellow squash is cooked but not mushy.

Turn off slow cooker.

Serve over about a handful of cooked pasta in your bowl and top with grated parmesan cheese.