Chicken Wing Soup With Pasta
|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|
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.