Best Slow Cooker Chicken And Vegetable Soup Recipes

SLOW COOKER CHICKEN AND VEGETABLE SOUP

Slow Cooker Chicken and Vegetable Soup 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

Time 8h15m

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, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 54 milligrams, Sodium 587 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

SPICY CHICKEN AND VEGETABLE SOUP (CHORBA) (SLOW - COOKER)

Spicy Chicken and Vegetable Soup (Chorba) (Slow - Cooker) image

Make and share this Spicy Chicken and Vegetable Soup (Chorba) (Slow - Cooker) recipe from Food.com.

Provided by MomLuvs6

Categories Low Cholesterol

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 medium zucchini, chopped
1 jalapeno, seeded and finely chopped
1 (16 ounce) can chickpeas, drained
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
4 cups chicken broth or 4 cups vegetable broth
4 cups water
1 lb chicken breast, boneless, skinless
1 teaspoon salt
pepper

Steps:

Add the onion, carrots, celery, zucchini, jalapeno, chickpeas, turmeric, cinnamon, chicken broth, water, salt and pepper to the slow cooker. Mix ingredients and cook on low heat for 4 hours or until vegetables are tender.
When vegetables are tender add chicken breasts, whole and cook for 30 more minutes or until done.
Remove chicken breast and cut in bite size pieces. Return to slow cooker.