Slow-Cooker Chicken and Pasta Soup

Name: Slow-Cooker Chicken and Pasta Soup
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 carrots, quartered lengthwise and cut into 1-inch pieces; 113 grams feta cheese; 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped; 4 servings Kosher salt; 4 long strips lemon zest; 946 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 237 milliliters pasta, such as pastina; 237 milliliters frozen peas, thawed; 4 servings Freshly ground pepper; 680 grams skinless, boneless chicken breasts; 1 bunches fresh spinach, stemmed

You can never have too many main course recipes, so give Slow-Cooker Chicken and Pasta Soup a try. One portion of this dish contains about 51g of protein, 20g of fat, and a total of 491 calories. This recipe serves 4. A mixture of carrots, chicken broth, peas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 8 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Lemon Zest

Olive Oil

Carrot

Whole Chicken

Dill

Salt

Equipment you will use

Slow Cooker

Add the broth and 4 cups water, cover and cook on low, about 8 hours.

Ingredients you will need

Broth

Water

About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.

Ingredients you will need

Pasta

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Salt And Pepper