Chicken Curry Soup

We used broken spaghetti to add texture to this main — sub in any pasta shape you have on hand or even 1½ cups cooked white rice.

Ingredients

• 1 lb. boneless, skinless chicken breast halves
• 1 (12 oz.) sweet potato, peeled, diced
• 1 onion, chopped
• 1 (28 oz.) can plum tomatoes, crushed
• 5 cups lower-sodium chicken broth
• ¼ cup tomato paste
• 2 tsp. curry powder
• 1 (15.5 oz.) can chickpeas, rinsed, drained
• 4 oz. spaghetti, broken
• ⅓ cup chopped mint

Instructions

1. Season chicken with ¼ tsp. salt and ¼ tsp. pepper; place in bottom of 6-qt. slow cooker. Add sweet potato, onion, then tomatoes with juice. In bowl, stir together chicken broth, tomato paste and curry powder. Transfer to slow cooker. Cover; cook on low until chicken is tender, about 5 hrs.
2. Remove chicken; add chickpeas and pasta to slow cooker. Cover; cook on low until pasta is al dente, 15–20 min. Shred chicken; add back to slow cooker with mint.