Slow-Cooker Chicken and Pasta Soup

Total Time:
8 hr 20 min
Prep:
20 min
Cook:
8 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 carrots, quartered lengthwise and cut into 1-inch pieces
  • 4 long strips lemon zest
  • 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
  • 4 cups low-sodium chicken broth
  • 1 cup small pasta, such as pastina
  • 1 cup frozen peas, thawed
  • 1/2 bunch fresh spinach, stemmed
  • Freshly ground pepper
  • 4 ounces feta cheese
  • Lemon wedges and crusty bread, for serving (optional)
Directions
  • Combine the carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.

  • About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.

  • Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired.

  • Per serving: Calories 609; Fat 15 g (Saturated 4 g); Cholesterol 109 mg; Sodium 967 mg; Carbohydrate 60 g; Fiber 7 g; Protein 61 g

  • Photograph by Antonis Achilleos


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