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
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Slow Cooker Chicken and Vegetable Soup
Total:
8 hr 15 min
Prep:
15 min
Cook:
8 hr
Yield:
8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 15 min
Prep:
15 min
Cook:
8 hr
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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