Recipe: Veggie and Pasta Soup

Veggie and Pasta Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 large white yams
  • 5 celery stalks
  • 20 baby carrots
  • 3 small zucchini
  • 1 white onion
  • 2 cans/4 cups chicken broth
  • 1 cup water
  • 2 chicken breasts
  • 1/2 tsp white pepper
  • 2 tsp Italian seasoning
  • 1 cup dry pasta (small – like small shells or salad mac)


  1. Dice the yams, celery and onion.
  2. Slice the baby carrots.
  3. Slice the zucchini (1/4″) then cut the slices in half.
  4. Put all the vegetables, seasonings, broth and water in the crock pot.
  5. Cook all the veggies on high for 4 hours.
  6. Boil the chicken breasts and then shred them, add them in the crock pot at 3.5 hours. Also, add 3-4 ladles of the stock (water the chicken was cooked in) to the crock pot.
  7. Cook the pasta, drain and add in to the crock pot at 3.5 hours.
  8. For the last half hour let everything cook together.
  9. Let go for 4.5 hours for extra tender veggies.



Categories: Blog Archive, Recipes

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