Slow-Cooker Chicken and Pasta Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 609
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 109 milligrams
- Sodium
- 967 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 7 grams
- Protein
- 61 grams
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
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.