Slow Cooker Chicken and Vegetable Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 146 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 54 milligrams
- Sodium
- 587 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 3 grams
- Protein
- 21 grams
- Sugar
- 4 grams
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
Ingredients
3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds)
4 cups low-sodium chicken broth
3 medium carrots, sliced into 1/4-inch-thick rounds
3 medium parsnips, sliced into 1/4-inch-thick half-moons
2 stalks celery, peeled and finely sliced
1 medium onion, chopped
1 2-inch piece Parmesan rind
1 teaspoon yellow curry powder
Kosher salt and freshly ground black pepper
1 cup frozen peas
1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
Grated Parmesan and lemon, for serving
Directions
- Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
- Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
- Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.