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
6
servings10
minutes8
minutes200
kcal18
minutesWarm, 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.
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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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