Chicken and shells crockpot soup

Name: Chicken and shells crockpot soup
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup chicken broth or stock; 4 cup water; 1 tsp parsley; 1 tsp sage; 1/2 tsp salt (optional); 1 each medium onion (diced); 4 each celery stalk (chopped); 6 each medium mushrooms (sliced); 4 each large chicken legs (skinned); 4 each medium carrot (sliced); 2 cup medium pasta shells (may sub other pasta)

THH @cook_2989844

My winter houseguest arrived sick from his months living out of his vehicle. No regular noodles on hand so used shells. Soup was tasty, filling, healthy and very well received.

THH @cook_2989844

My winter houseguest arrived sick from his months living out of his vehicle. No regular noodles on hand so used shells. Soup was tasty, filling, healthy and very well received.

Saved

Ingredients

12 servings

2 cupchicken broth or stock
4 cupwater
1 tspparsley
1 tspsage
1/2 tspsalt (optional)
1 eachmedium onion (diced)
4 eachcelery stalk (chopped)
6 eachmedium mushrooms (sliced)
4 eachlarge chicken legs (skinned)
4 eachmedium carrot (sliced)
2 cupmedium pasta shells (may sub other pasta)

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Steps

1

Add everything EXCEPT pasta to crockpot. Cook on high for 4 hours until meat falls off bone.
2

Remove chicken legs and separate any remaining meat from bones. Pull out any cartilage or ligaments along with the bones.
3

Spoon out large meat pieces, shred and return to crockpot.
4

Add pasta, stir thoroughly, replace lid and cook on high approximately 30 minutes or until pasta is done.
5

Hold on low heat until ready to serve.