Slow Cooker Chicken and Vegetable Soup
This mouth-watering recipe is ready in just 8 hours and 15 minutes and the ingredients detailed below can serve up to 8 people.
Featured In:
Main Course Recipes
Ingredients
Method
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.
Copyright 2013 Television Food Network, G.P. All rights reserved
Rate this recipe
Overall Rating:
4.60
(21)
