I found this recipe on Tasty Kitchen and knew it was something the McHusband and I would like. Even though it's not a crockpot recipe according to its contributor, I decided it would work very well as one. And (pats self on back) I was right.
You should've smelled the house while I was cooking the pancetta, onions, celery and garlic. The McHusband said it reminded him of pizza, which we've been craving ever since. I think we'll finally get our fix this weekend.
Anyway, I got the soup all assembled and into the crockpot then headed off to my Sunday afternoon spinning session and let my favorite countertop appliance do the hard work. I highly recommend this soup, although you may want to cut the recipe in half if you're not feeding many people. I brought at least a third of it into my office to share (it was a hit there, by the way) and there was still enough for the McHusband and me to have a couple bowls of leftovers. So either reduce the recipe or plan to freeze some because I think you'd get tired of it before you finished it.
About half an hour before we were ready to eat, I pulled the four chicken breasts out and shredded them then stirred the meat back into the soup and let it cook a bit longer. The chicken was so tender that it hardly took any effort at all to shred it.
If you're looking for a hearty but not heavy soup for these cold winter months, give this one a try.
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