Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!
Recipe courtesy of Food Network Kitchen
Slow Cooker Chicken and Vegetable Soup
Total:
8 hr 15 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 15 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.

Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.

Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

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