4 carrots, quartered lenghwise and cut into 1-inch pieces
4 long strips lemon zest
4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
2 tablespoons extra-virgin olive oil
kosher salt
4 skinless, boneles 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
4 hounces feta cheese
Instructions
Combine carrots, lemon zest, dill sprigs, olive oil and 1/2 teaspoon salt in a 5-to-6 quart slow cooker. Season the chicken with salt and add to low cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours.
About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
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.
Originally Submitted
8/21/2010
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