Slow-Cooker Chicken and Pasta Soup-Food Network Magazine-April 2010-page85

Bernice Dray

"Great tasting chicken, spinach and pasta soup."
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Ingredients

servings
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Original recipe yields 6 servings



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Directions

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  1. Combine the 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 the cooker. Add the broth and 4 cups water, cover, and cook on low, about 8 hours.
  2. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.
  3. 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. Serve with lemon and bread, if desired.

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