10 cups Chicken Stock (make your own here)
2 cups water
2 celery stocks sliced
2 large carrots or two small, sliced
1/2 white onion, chopped
3 cups chopped chicken
4 cloves garlic, minced
1 TBS dried thyme
1 TBS dried parsley
optional: 1 zucchini sliced and quartered
frozen green peas
salt and pepper to taste
1/2 package of gluten free pasta, cooked (I brake long noodles into quarters before cooking)
Put everything, but the pasta in the crockpot and turn on low for 8 hours or high for 6 hours. Cook the pasta and refrigerate. At the last minute add the cooked pasta, stir and serve. We like to top ours with frozen peas to cool it down.
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