Slow-Cooker Chicken and Pasta Soup

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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.

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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.

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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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We thought this was awful. Really bland - tons of broth

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This was an ok recipe. If I decide to make it again, I would use half the water because I ended up with more broth than I did anything.

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Love this soup. I use double the carrots, half again as much broth and water, more spinach, and eliminate the peas (they lose their color and don't add much to the recipe. I also minced the lemon zest this last time. The little bits of it in a bite are yummy. Didn't need any more salt for me, but DO NOT forget the feta. It makes it.

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When I drank the very last drop of this soup, I said, "OH. MY. GOD. That's good." And I'm critical of what I make, and I'm especially critical of any recipe that I follow verbatim. This was good.

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I just made this soup since our temps are dropping here quickly. My husband won't eat peas and I forgot the feta cheese, but otherwise, made this recipe as is. His only complaint was I gave him "too much broth." That is his preference, not a recipe issue. I do always scale these recipes down because it is just the two of us. I did notice it needed more salt then in the recipe, but again, that is MY preference. Use fresh dill and fresh carrots. I did use leftover roasted chicken breast pieces, so that imparted more flavor as well. Good recipe and easy to do; my carrots were nice and soft at six hours on high.

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So good! Combination of dill, feta, and lemon is yummy!

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Made for an office lunch potluck. I used Israli couscous instead of pasta and it worked well. I doubled the recipe. Really enjoyed the dill, lemon and feta added at the end.