Chicken Soup with Vegetables in a Slow Cooker

When I did my last big harvest of the year, I picked rutabaga, zucchini, green beans and carrots.  When I combined this with veggies from the fridge I was able to make a simple soup.  This recipe uses up veggies from a CSA box or your crisper drawer.  The ingredients below are just what I had on hand.  If you have yellow squash instead of zucchini, substitute it, or mix them both.  If you have less carrots or celery, its ok.  I made this soup in a slow cooker although it could be made on the stove.  The soup has a flavor of greens.  If you do not like that flavor, leave them out.  If you still want a leafy green, but not a strong flavor, add spinach when you add the pasta.

Ingredients:

1 whole chicken cut into 8 pieces
1 rutabaga cut into cubes
2-3 carrots cut into pieces
2-3 celery stalks cut into pieces
1 small onion, diced
1 zucchini, cut into 1/4 inch half moon slices
2 handfuls green beans
green tops from the rutabaga, sliced into 1/2 inch pieces
2 bay leaves
5 thyme stems, leaves removed
2 inch parmesan cheese rind
Water
Salt and pepper, to taste
1/2 pound ditalini pasta, or other small pasta you have on hand

Here's how:

Place the liner in the slow cooker if you have one.

Place the chicken on the bottom of the slow cooker.

Chicken in the cooker

 Place the veggies on top of the chicken.

I cut up the veggies the night before to save time.

Add the spices, cheese rind and water almost to the top of the veggies.

Veggies on top with water almost to the top

Cook on low for 7.5 hours or high for 3.5 hours.

After cooking for 3.5 or 7.5 hours

 Remove the chicken bones and skin.  Break up the chicken meat.  Add the pasta and cook for another half hour, or until the pasta is soft.

Soup done and pasta is ready

Remove the bay leaves and cheese rind before serving.