Slow Cooker Chicken and Vegetable Soup will fill your tummy and warm you up to your very core during the cold months.
I love having this Slow Cooker Chicken and Vegetable Soup during rainy days or during the cold winter months. There’s nothing like a warm and delicious soup to keep the family cosy! It’s always pleasing to the tastebuds. It is flavourful, healthy and loaded with veggies!
Slow Cooker Chicken and Vegetable Soup
Warm, hearty, and comforting, this slow cooker chicken and vegetable soup is perfect for chilly days or when you need a nourishing meal. Packed with tender chicken and fresh veggies, it’s simple, wholesome, and sure to satisfy the whole family.
6
servings10
minutes8
minutes200
kcal18
minutesKeep the screen of your device on
Ingredients
1 Kilogram Chicken Pieces (skin removed)
2 cups Chicken stock
3 medium -sized carrots-sliced, round, 1/4-inch thick
1 Small Broccoli
1/2 cups Parsley (roughly chopped)
2 Brown Onions
1 cup Frozen Peas
3 medium -sized Parsnips-sliced
2 Celery stalks-peeled, sliced
1 tsp yellow curry powder
1/2 cups Parmesan cheese
.25 tsp salt and pepper-to taste
Directions
- How to Make Slow Cooker Chicken and Vegetable Soup
- Place all of the ingredients except for the Parmesan Cheese, the frozen peas and the Parsley into the Slow Cooker. Cook on LOW for 4 hours.
- When you reach the 3 hour mark, add the chopped broccoli. Note that broccoli can give off a strong odour so make sure to boil it beforehand to lessen the strong smell.
- Remove the chicken pieces from the slow cooker and gently shred the meat (you can opt to discard the bones).
- Add the chicken meat back to the soup along with the peas.
- Once the hour is up, serve in bowls. Add the grated Parmesan Cheese and Parsley.
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