Slow Cooker Chicken Pasta Soup
Votes: 1
Time: 8 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 609, total fat 15 G., saturated fats 4 G., proteins 61 G., carbohydrates 60 G., fiber 7 G., cholesterol 109 mg, sodium 967 mg, sugar - G.
Serving size: 1 of 4
Calories 609, total fat 15 G., saturated fats 4 G., proteins 61 G., carbohydrates 60 G., fiber 7 G., cholesterol 109 mg, sodium 967 mg, sugar - G.
Chicken soup simmers in a slow cooker for several hours and turns out delicious and rich, even though it's made with lean chicken breast. A few minutes before it's ready, add some small pasta (spider noodles, star noodles, etc.) to the soup. Serve sprinkled with crumbled feta and a squeeze of lemon juice, if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 carrots, quartered lengthwise and cut into 2.5cm pieces.
- 4 long strips of lemon zest
- 4 sprigs of fresh dill + 2-3 tablespoons of chopped dill
- 2 tablespoons extra-virgin olive oil
- 4 skinless, boneless chicken breasts (700-900 g)
- 4 cups lightly salted chicken broth
- 1 cup small pasta
- 1 cup frozen green peas, thawed
- Half a bunch of fresh spinach, stems removed
- 100 g feta
- Lemon wedges and crusty bread, for serving (optional)
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Recipes with similar ingredients: carrot, lemon zest, dill, chicken breasts, bouillon, pasta, peas, spinach, feta cheese, lemon, white bread
Cooking the dish according to the recipe:
- Combine carrots, lemon zest, dill sprigs, olive oil, and 1/2 teaspoon salt in a 5-6 quart slow cooker. Season the chicken with salt and add it to the pot. Add broth and 4 cups of water, cover, and simmer on low for about 8 hours.
- About 20 minutes before serving, add the small pasta to the pot, cover and cook until tender, about 15 minutes.
- Add chopped dill, green peas, and spinach to the soup and cover until the spinach wilts, about 2 minutes. Stir, breaking up the chicken, and season with salt and pepper to taste. Ladle into bowls and top with crumbled feta. Serve with lemon and bread.
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