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Chicken Wing Soup With Pasta

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Ingredients
  Paprika 1 1⁄2 Tablespoon
  Chili powder 1 Tablespoon
  Garlic powder 1 Tablespoon
  Garlic pepper 1 Tablespoon
  Dried oregano 2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Chicken wing drumettes 2 Pound
  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Canned diced peeled tomatoes 28 Ounce (1 Can)
  Canned diced green chilies 7 Ounce (1 Can)
  Red onion 1 , diced
  Salt 1 1⁄2 Teaspoon
  Tubetti/Other small pasta 8 Ounce
Directions

1. In a bowl, mix together the paprika, chili powder, garlic powder, garlic pepper, oregano, and cumin until thoroughly blended. Add the chicken drumettes to the spice mixture and toss until completely coated. Set aside.
2. In a 4-quart electric slow cooker, combine the broth, tomatoes with their liquid, green chiles, red onion, and salt. Stir to combine. Push the drumettes down into the broth mixture and add any spice mixture remaining in the bowl. Cover and cook on the low heat setting 6 hours.
3. Turn the heat setting to high and stir in the pasta. Cover and cook on high 20 to 30 minutes, or until the pasta is tender but still firm.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Servings: 
10

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