SLOW COOKER CHICKEN VEGETABLE SOUP RECIPES

Name: Slow Cooker Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
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

SLOW COOKER CHICKEN AND VEGETABLE SOUP RECIPE | FOOD ...

Slow Cooker Chicken and Vegetable Soup Recipe | Food ... image

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!

Provided by Food Network Kitchen

Categories appetizer

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 146 calorie, FatContent 2 grams, SaturatedFatContent 1 grams, CholesterolContent 54 milligrams, SodiumContent 587 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 21 grams, SugarContent 4 grams

SLOW COOKER CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Slow Cooker Chicken Vegetable Soup Recipe: How to Make It image

As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. —Amanda West, Shelbyville, Tennessee

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
1-1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium sweet red or yellow pepper, chopped
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 package (22 ounces) frozen grilled chicken breast strips
1-1/2 cups fresh baby spinach

Steps:

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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