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Slow Cooker Chicken and Pasta Soup


Nice to come home to--

Rate this recipe 4/5 (1 Votes)


  • 4 carrots, quartered lengthwise and cut into 1-inch pieces
  • 4 long strips lemon zest
  • 4 sprigs fresh dill, plus 2-3 T chopped
  • 2 T EVOO
  • Kosher salt
  • 4 boneless, skinless chicken breasts (1 1/2 to 2 lbs.)
  • 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 oz. feta cheese
  • Lemon wedges


Preparation time 20mins
Cooking time 500mins


Step 1

Combine carrots, lemon zest, dill sprigs, olive oil and 1/2 t salt in slow cooker. Season chicken with salt and add to cooker. Add broth and 4 cups water; cover and cook on low for 8 hours.

About 20 minutes before serving, add the pasta. Cook 15 minutes. Stir in chopped dill, peas and spinach and cover until spinach wilts, about 2 minutes. Stir to break up chicken and season with salt and pepper.


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