Slow-Cooker Chicken and Pasta Soup
(from Heather Hulsey’s recipe box)
Very easy and very good! Stick to 15 minutes TOPS on the time for the pasta, otherwise your noodles will be mush and ruin the soup! Definitely add the dill, it makes this recipe!
Source: Food Network magazine
Prep time: 20 minutes
Serves 4 people
Categories: Crockpot; Dinner; Soups
Ingredients
- 4 carrots, quartered lengthwise and cut into 1-inch pieces
- 4 long strips lemon zest
- 4 sprigs fresh dill, plus 2-3 tablespoons chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
- 4 cups low-sodium chicken broth
- 1 cup small pasta, such as Pastina
- 1 cup frozen peas, thawed
- 1/2 bunch fresh spinach, stemmed
- Freshly ground pepper to taste
- 4 oz. feta cheese
- Lemon wedges and crusty bread for serving (optional)
Directions
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Combine the carrots, lemon zest, dill sprigs, olive oil, and 1/2 teaspoon salt in a 5-6 qt. slow cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
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About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
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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. Serve with lemon and bread, if desired.