Slow-Cooker Chicken and Pasta Soup

  • Level: Easy
  • Total: 8 hr 20 min
  • Prep: 20 min
  • Cook: 8 hr
  • Yield: 4 servings
  • Nutrition Info
Save Recipe


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)


  1. 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. 
  2. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. 
  3. 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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mexican Chicken Soup

Chicken Noodle Soup

Curried Chicken and Rice Soup

Mexican Tortilla Chicken Soup

Slow Cooker Chicken Noodle Soup

Slow Cooker Mexican Chicken Soup

Teriyaki Chicken Thighs

Tex-Mex Style Main Course Chicken Soup