Mixed Vegetables And Chicken Pasta Soup

• 7 ounces, weight Chicken Breast, Cut Into Cubes
• 1 teaspoon Salt
• 1 Carrot, Diced
• 1 cup Green Peas
• 1 cup Corn
• 1 Potato, Diced
• 4 cloves Garlic, Peeled
• 1 teaspoon Thyme
• 4 cups Chicken Or Vegetable Broth
• 2 cups Elbow Pasta

1. Season chicken breast with salt. In a large slow cooker or rice cooker pot, throw in carrots, peas, corn, potatoes, garlic and chicken breast. Season with a pinch of salt and a dash of black pepper. Add the thyme and broth.
2. Set slow cooker on medium and leave to cook for 6-8 hours; if you are using a rice cooker to cook the soup, set it to cook for at least 1 hour. To cook this vegetable and chicken soup on a stove, add all the ingredients in a large pot and bring to a boil, then lower heat and simmer for 45 minutes.
3. Add the pasta into the soup in the last 15 minutes of cooking. Serve hot!

chicken, salt, carrot, green peas, corn, garlic, thyme, chicken, elbow pasta

Taken from tastykitchen.com/recipes/soups/mixed-vegetables-and-chicken-pasta-soup/ (may not work)