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Ingredients
3 Chicken breasts with the bone, about 3 pounds total
6 Cups chicken broth
1 Cup canned crushed Italian tomatoes
1/2 Large onion, diced
2 Carrots, peeled and thinly sliced
2 Celery ribs, finely chopped
1/2 Red bell pepper, seeded and diced
4 Ounces orzo or other small shaped pasta
2 Cups chopped fresh spinach, escarole or kale
1/8 Cup chopped fresh parsley
1/8 Cup chopped fresh oregano
Salt to taste
Freshly ground black pepper
Instructions
Remove and discard the skin from the chicken breasts and place the breasts in a 4 or 6 quart Nesco set at 350F. Add the chicken broth, and chicken. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool. Skim the fat from the broth and add the tomatoes, onion, carrots, celery and red pepper. Simmer until vegetables are soft, about 5 minutes. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente. Meanwhile, discard the bones from the chicken and chop the meat into small pieces. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.