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!
Directions for: Slow Cooker Chicken and Vegetable Soup
Ingredients
3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 lbs)
4 cups low-sodium chicken broth
3 medium carrots, sliced into 1/4-inch-thick half-moons
3 medium parsnips, sliced into 1/4-inch-thick half-moons
2 stalks celery, peeled and finely sliced
1 (2-inch) piece Parmesan rind
1 tsp yellow curry powder
Kosher salt and freshly ground black pepper
1 cup frozen peas
cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
Grated Parmesan and lemon, for serving
Directions
1. 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.
2. 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.
3. Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.
Source and Credits
Copyright 2013 Television Food Network, G.P. All rights reserved
Courtesy of Food Network Kitchen
See more: Chicken, Herbs, Legumes, Slow Cook, Soup, Vegetables