Crock Pot Chicken Pastina Soup

This easy Crock Pot Chicken Pastina Soup will become a year-round staple in your home. With simple ingredients and minimal prep time, it's perfect  for lunch or dinner for busy families!


Boneless Chicken  Onion  Carrots Celery  Bay Leaves Grated Parmesan Fresh Parsley Pastina Pasta

– Prepare  the Funfetti Cake & Cupcake mix as directed on the package adding  the ½ teaspoon to the bowl with the rest of the ingredients. – Fill cupcake papers ¾ full.


Place the boneless chicken at the bottom of your Crock Pot. Add the diced onion, carrots, and celery to the crock pot. Then add the spices. Pour the chicken broth over the soup ingredients.

Use a large wooden spoon to stir the ingredients. Cover and slow cook on low for 4-5 hours or high for 2-3 hours or until the  chicken is cooked to an internal temperature of 165 F. degrees.


Once the chicken is cooked remove the chicken and let it rest for about 5 minutes before shredding it into bite size pieces. Stir in the pastina, shredded Parmesan cheese and fresh minced parsley.


Stir in the shredded chicken. 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.


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