Step 1

Slice or dice the carrots, celery and onion.

Step 2

Place the boneless chicken at the bottom of your Crock Pot.

Step 3

Add the diced onion, carrots, and celery to the crock pot. Then add the salt, ground black pepper, and bay leaves.

Step 4

Pour the chicken broth over the soup ingredients in the 7 or 8 quart crock pot.

Step 5

Use a large wooden spoon to stir the ingredients.

Step 6

Cover and slow cook on low for 4-5 hours or high for 2-3 hours or until the chicken is cooked to an internal temperature of 165 F. degrees.

Step 7

Once the chicken is cooked remove the chicken and let it rest for about 5 minutes before shredding it into bite size pieces.

Step 8

Stir in the pastina, ½ cup of shredded Parmesan cheese and 1 or 2 tablespoons of fresh minced parsley.

Step 9

Add the shredded chicken and stir in. Recover and cook until the pasta is tender, about 30 minutes.

Step 10

Just before serving, remove the bay leaves and discard.

Step 11

Serve with soup crackers or a crusty loaf of bread.

Step 12

Makes 6 to 8 servings.