Sicilian Chicken Soup


3-4 lbs. boneless skinless chicken breasts
1 large yellow onion, diced finely
4 stalks celery, diced finely
2 medium carrots, diced finely
2 red bell peppers, chopped
2 large white potatoes, skin removed and diced
1 can diced tomatoes
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 tbsp. sea salt
1 tsp. ground black pepper
8 oz. ditalini pasta

Combine chicken breasts, vegetables, diced tomatoes, about 8 cups of water (or just enough to cover everything by about an inch), chopped parsley, garlic, salt, and pepper in a slow cooker.
Cover and cook on LOW for 4-6 hours, until chicken is fully cooked.
Remove chicken breasts from the slow cooker and shred.
Gently mash the vegetables in the soup about 3-4 times.
Prepare ditalini pasta according to package instructions and drain.
Add shredded chicken and cooked pasta to the slow cooker and stir.

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