Slow Cooker Chicken And Vegetable Soup
Cozy Up with the Best Slow Cooker Chicken and Vegetable Soup
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And when life gets busy, a slow cooker recipe is a lifesaver! This Slow Cooker Chicken and Vegetable Soup is packed with flavor, incredibly easy to make, and perfect for a weeknight dinner. Forget spending hours in the kitchen – just toss the ingredients in your slow cooker and let it work its magic!
This isn’t your average chicken soup. The addition of parsnips and a touch of yellow curry powder elevates the flavor profile, creating a subtly spiced and deeply satisfying meal. The Parmesan rind adds a wonderful umami richness that you won’t even realize is there, but will definitely notice its absence if you skip it! It melts into the broth, creating a velvety texture and a depth of flavor that’s truly special.
Why You’ll Love This Recipe:
- Effortless: Minimal prep time and hands-off cooking.
- Flavorful: A unique blend of vegetables and spices.
- Healthy & Hearty: Packed with nutrients and satisfying enough for a complete meal.
- Perfect for Meal Prep: Makes a large batch, ideal for leftovers or freezing.
Tips for the Best Soup:
- Don’t Skip the Parmesan Rind: It truly makes a difference in the flavor and texture of the broth.
- Adjust the Spices: Feel free to add more or less curry powder to suit your taste.
- Add More Veggies: Feel free to add other vegetables you enjoy, such as potatoes, sweet potatoes, or green beans.
- Fresh Herbs are Key: The fresh dill adds a bright, vibrant flavor that really elevates the soup.
Frequently Asked Questions:
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can! Chicken thighs will result in a richer, more flavorful soup. You may need to skim off any excess fat after cooking.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Q: What can I serve with this soup?
A: This soup is delicious on its own, but you can also serve it with crusty bread, a side salad, or a grilled cheese sandwich.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just be sure to check the ingredients of any broth or spices you use to ensure they are also gluten-free.
Get ready to enjoy a bowl of pure comfort with this easy and delicious Slow Cooker Chicken and Vegetable Soup!
Slow Cooker Chicken and Vegetable Soup
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken breasts skinned and excess fat trimmed
- 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
- 1 teaspoon Kosher salt
- 1 cup frozen peas
- 1/2 cup fresh dill loosely packed, chopped
- 1 black pepper freshly ground
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.
- 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.
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