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Slow Cooker Chicken and Vegetable Soup

Slow Cooker Chicken and Vegetable Soup
PREP TIME
15 min
COOK TIME
8h
YIELDS
8 servings

Curry powder is the secret ingredient in this easy slow-cooked soup. It adds to the depth of flavor and turns the soup golden yellow. Be generous with the cheese!

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Ingredients

3
bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 ½ lbs)
4
cups low-sodium chicken broth
3
medium carrots, sliced into ¼-inch-thick half-moons
3
medium parsnips, sliced into ¼-inch-thick half-moons
2
stalks celery, peeled and finely sliced
1
(2-inch) piece Parmesan rind
1
tsp yellow curry powder
Kosher salt and freshly ground black pepper
1
cup frozen peas
½
cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
Grated Parmesan and lemon, for serving
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Directions

Step 1

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.

Step 2

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.

Step 3

Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

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