Slow Cooker Chicken Vegetable Soup with Fideo

Step 1: Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.

Step 2: Transfer the sautéed onions and garlic to the slow cooker.

Step 3: In the same skillet, add the chicken pieces and cook until they are lightly browned on all sides. Transfer the cooked chicken to the slow cooker.

Step 4: Add the sliced carrots, celery, zucchini, diced tomatoes (with their juice), chicken broth, dried thyme, and dried oregano to the slow cooker. Stir well to combine all the ingredients.

Step 5: Season the soup with salt and black pepper according to your taste. Remember that you can always adjust the seasoning later, so start with a smaller amount and add more if needed.

Step 6: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.

Step 7: About 20-30 minutes before serving, turn the slow cooker to high heat (if it was on low) and add the fideo pasta to the soup. Stir gently to incorporate the pasta.

Step 8: Continue cooking on high heat for the remaining 20-30 minutes, until the fideo is al dente and cooked through. Avoid overcooking to prevent it from becoming mushy.

Step 9: Once the cooking time is complete, taste the soup and adjust the seasoning if necessary.

Step 10: Ladle into bowls and garnish with freshly chopped parsley.