Photo: Slow-Cooker Chicken and Pasta Soup Recipe
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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By cautsler_10230150
Anchorage, AK
on April 03, 2013
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This wasn't a bad dish by any means, but not as satisfying as I had hoped. Certainly filling - alot of chicken in mine. I would reduce amount of lemon peel - likely an operator error though as I wasn't too successful at making long strips and instead ending up shaving off patches of peel from lemon. Added about 1.5 cups dry pasta (mini shells I had left in pantry; this was alot. I didn't have a problem with too much broth. Needed feta but just a bit. No real need for bread - just extra calories. Probably wouldn't do again unless someone really liked dill and really liked lemon.
By jtiedemann
East Northport, NY
on February 20, 2013
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I baked two chicken breasts for about twenty minutes in my convection oven. I spread a little olive oil and salt and pepper on them before baking. Then cut the chicken into bite size pieces and added to my slow cooker. As chicken was baking, I started on the rest of the recipe. I omitted the feta. I used orzo for the pasta (adding it in the last 1/2 hour of cooking. I added 1/2 onion and a clove of garlic. I added more chicken broth at the end because there wasn't much when it was done. I also only cooked it for 4 hours. I turned up my slow cooker to high for the last hour. Loved it! Hubby gave the thumbs up. FYI...Costco has a great chicken bullion in a jar that tastes great with real chicken int it. I used it to make the chicken broth. It is in the soup section.
By laurenmsullivan
San Diego, CA
on March 05, 2012
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I will admit that I left this soup on "keep warm" for a few hours after I made it because I couldn't eat it right then, but I didn't think that it would make the vegetables in this soup quite so mushy. My bad? Also, much like when making stock, there was quite a bit of scum on the top of this soup. I guess this surprised me because I didn't think slow-cooking boneless skinless chicken breast would require scumming. In any case, by the time I opened the lid on this scummy, mushy substance I didn't want to eat it as soup. However, after scumming the broth I saved it and froze it and will use it in another recipe like risotto or another soup that calls for stock. The chicken was also still perfectly good, so I shredded it and used it for bbq chicken sandwiches on buns, which were very good. So I guess this left me with new ingredients, but it wasn't the intended outcome.
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