Chicken macaroni soup

A delicious chicken pasta soup filled with Italian flavors.

Ingredients:

• 1 medium onion (chopped)
• 1 garlic clove (minced)
• 4 cups water
• 1 lb. (450 gr) boneless chicken breasts (cubed)
• 1 3/4 ibs. (800 gr) tomatoes (crushed)
• 14 oz. (400 gr) chicken stock
• 1 medium green bell pepper (chopped)
• 1 medium red bell pepper (chopped)
• 1/2 tsp red pepper flakes (crushed)
• 1 small carrot (thinly sliced)
• 1 celery rib (thinly sliced)
• 3 tbs parmesan cheese (grated)
• 1 tsp Italian seasoning
• 1 cup elbow macaroni (uncooked)
• 7 tbs mozzarella cheese (shredded)
• 1/4 tsp salt
• 1/4 tsp pepper

Preparation:
Coat a nonstick slow cooker with cooking spray. Place the chicken in it and cook over medium heat until pale. Transfer to a bowl and cover to keep warm. Place carrot, bell peppers, celery and onion in a pan and cook over medium heat, stirring occasionally, until vegetables are softened. Add the garlic and cook for 1 minute. Pour in water and the cooked chicken, tomatoes, chicken stock, parmesan cheese, and seasoning. Bring to a boil, then reduce heat and let simmer for about 40 minutes. Add macaroni to the soup and cook for about 20 minutes, or until macaroni are tender. Pour the soup into serving bowls and top with mozzarella cheese.

Irene Milito