Slow Cooker Chicken and Vegetable Soup

Name: Slow Cooker Chicken and Vegetable Soup
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about; 3 mediums carrots, sliced into 1/4-inch-thick rounds; 2 stalks celery, peeled and finely sliced; 1 teaspoon yellow curry powder; 118 milliliters loosely packed fresh dill fronds, chopped (about 1 small bunch); 8 servings Kosher salt and freshly ground black pepper; 8 servings Grated Parmesan and lemon, for serving; 946 milliliters low-sodium chicken broth; 1 medium onion, chopped; 1 2-inch piece Parmesan rind; 3 mediums parsnips, sliced into 1/4-inch-thick half-moons; 237 milliliters frozen peas

You can never have too many main course recipes, so give Slow Cooker Chicken and Vegetable Soup a try. This gluten free, dairy free, paleolithic, and primal recipe serves 8. One portion of this dish contains roughly 19g of protein, 7g of fat, and a total of 215 calories. From preparation to the plate, this recipe takes around 8 hours and 15 minutes. If you have skin-on chicken breasts, dill fronds, celery, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Chicken Breast

Chicken Broth

Black Pepper

Curry Powder

Parmesan

Parsnip

Carrot

Celery

Onion

Water

Salt

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Chicken Breast

Salt And Pepper