A hearty and flavorful soup that's perfect for a cold day.
- 1 cn (16 oz) chick peas
- 1/2 c celery diced
- 1/2 c diced carrots
- 1/2 box frozen spinach (i use it
- 1 tb oregano
- 1 c macaroni shells, measured
- 1 lg potato, diced
- 1 qt chicken broth (i use canned)
- 2 ts salt
- 1 tb dry parsley
- 1 1/2 c minced ham or chicken
- 1 cn (16 oz) domatoes, chopped
- 1/2 c onions chopped
- Carbohydrate 23.9233350015463 g
- Cholesterol 0 mg
- Fat 0.892355000246 g
- Fiber 7.86439999712906 g
- Protein 3.487145000264 g
- Saturated Fat 0.22722500006384 g
- Serving Size 1 1 Serving (184g)
- Sodium 80.29700000036 mg
- Sugar 16.0589350044173 g
- Trans Fat 0.12468250004056 g
- Calories 102 calories
Step-by-step
- Combine in crock pot and cook all day all except the macaroni.
- About 45 minutes before serving, add macaroni.
- Sprinkle with mozarella cheese before serving.
Ingredient quantities alone fail to convey how starches behave over extended heat application in a slow cooker vessel. Starchy potatoes and dried legumes release amylose into the broth as they soften, creating a naturally thickened base without requiring external roux or slurry additions. Maintaining a steady low simmer ensures the potato cells break down evenly rather than turning the outer edges to mush while the centers remain firm.
Fresh Versus Preserved Components
Utilizing raw, boneless chicken breast introduces soluble proteins that coagulate gently into the broth, yielding a cleaner poultry flavor compared to pre-cooked alternatives. Canned tomatoes provide a standardized acid level that balances the earthiness of chickpeas and frozen spinach throughout long cooking cycles. Fresh aromatic vegetables like diced carrots and celery soften completely over several hours, releasing natural sugars that temper the acidity of the canned tomatoes.
Preventing Common Pitfalls
Adding pasta too early in the cooking process causes the macaroni shells to absorb excessive liquid and disintegrate into a paste. Introduce the dry pasta approximately 45 minutes before serving so the starch hydrates properly while retaining structural integrity. Stir the contents thoroughly after adding the pasta to prevent sticking at the bottom of the ceramic insert where heat concentration is highest.
