Slow Cooker Chicken and Vegetable Soup

  • 3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds)
  • 4 cups low-sodium chicken broth
  • 3 medium carrots, sliced into 1/4-inch-thick rounds
  • 3 medium parsnips, sliced into 1/4-inch-thick half-moons
  • 2 stalks celery, peeled and finely sliced
  • 1 medium onion, chopped
  • 1 2-inch piece Parmesan rind
  • 1 teaspoon yellow curry powder
  • Salt and freshly ground black pepper
  • 1 cup frozen peas
  • 1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
  • Grated Parmesan and lemon, for serving

Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.

Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.

Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

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