Chicken and Pasta Soup in the Crock Pot

Ingredients

    4 carrots, quartered lengthwise and cut into 1-inch pieces
    4 long strips lemon zest
    4 sprigs fresh dill, plus 2 to 3 tablespoons chopped
    2 tablespoons extra-virgin olive oil
    Kosher salt
    4 skinless, boneless chicken breasts (1 1/2 to 2 pounds)
    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 ounces feta cheese
    Lemon wedges and crusty bread, for serving (optional)

Directions

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.

About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes.

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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Comment by Donna Battle on February 3, 2012 at 2:17am: I tried this recipe over the weekend (sans peas) and it was delicious :)

Comment by Lou on January 24, 2012 at 10:51pm: looks amazing

Comment by Betty Baez on January 1, 2012 at 1:28pm: this looks absolutely delish! thank you for sharing!

Comment by Elena Volovich on January 1, 2012 at 1:02am: I'd take the feta cheese out and add some lemon pepper seasoning

Comment by Amy Brown on December 24, 2011 at 3:35pm: This looks wonderful!

Comment by Donna Battle on December 14, 2011 at 8:55pm: This looks delicious! I'd leave out the peas too *blech* but I love spinach so that stays!

Comment by Eli Pacheco on November 6, 2011 at 8:40am: @Mom Blog Society: OK, good. So I'll add chocolate chips and bacon.

Comment by LaDonna on November 5, 2011 at 10:14pm: LOL Eli, no you are not a bad parent for leaving out parts you just don't like. You can always replace those items with something you like better.

Comment by Eli Pacheco on November 5, 2011 at 10:10pm: Does it make me a bad dad to think, "hmm, I'll do this, but I'll leave out the spinach and peas."? Sounds delicious, even all veggied-up - I'm just thinking of the kids!

Comment by LaDonna on October 30, 2011 at 8:19pm: HI Ericka, welcome, we are so glad you found us. I hope you enjoy the soup. And I will be visiting you as soon as I'm finished here.

Comment by LaDonna on October 30, 2011 at 8:18pm: Yep Pamela, it's crock pot time! Gotta, love that part of the cold, set it and forget it!

Comment by LaDonna on October 30, 2011 at 8:17pm: @ Alice Hmmmm, I haven't tried freezing it, but I can't why not.

Comment by Alice Tunnell on October 30, 2011 at 6:51pm: this sounds yummmy and so good on a cool autumn's evening. I wonder how well it would freeze? I've taken to making large batches of soup and freezing in quart containers. Hummmmm.....might have to try this.

Comment by Pamela Zimmer on October 30, 2011 at 1:23am: sounds deeeelicious! funny, i just thought about my crock pot (gathering dust in the garage) the other day - time to get it out! Thanks for the recipe. :)

Comment by Ericka Todd on October 29, 2011 at 7:28pm: This sounds so delicious!! I have almost all the ingredients right now too. I love Mom blogs. I like G rated content. I'm visiting from the Welcome to the Weekend blog hop. I'm now a GFC follower as Ericka T. Please visit my blog and consider following me. Thanks.

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Comment by LaDonna on October 29, 2011 at 2:28pm: It's just Yummy!

Comment by Jana Hartley on October 29, 2011 at 2:16pm: PRINTING! This looks great. I can't wait to try this healthy recipe, I think it will be going into my faves file!