Slow cooker chicken and vegetable soup
Slow cooker chicken and vegetable soup starts with raw vegetables and fully thawed chicken breasts. Everything simmers together; there is no preliminary frying. This version leaves out noodles so the finished soup remains a chicken-and-vegetable preparation.
Use a large slow cooker that accommodates the batch within its manufacturer’s filling limits. The cooking range below follows the American Heart Association’s soup method; it is not a promise for every appliance.
The source serves its soup over separately cooked noodles. They are deliberately omitted here; nutritional figures for that original meal do not describe this version.
- Kalori
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- Protein
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- Lemak
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- Karbohidrat
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| Waktu memasak | — |
|---|---|
| Waktu aktif di dapur | — |
| Tingkat kesulitan | — |
| Tingkat pedas | — |
| Masakan | — |
| Alergen | — |
Bahan
8 porsi
Langkah 1
Prepare the vegetables on clean equipment. Put chicken in the cooker, then add vegetables, broth, water, bay leaves, seasoning, garlic powder, pepper and salt. Cover.
Langkah 2
Cook on LOW about 8 hours or HIGH about 4 hours. Check chicken reaches 165°F/74 °C and vegetables are tender; continue if necessary.
Langkah 3
Remove chicken onto a clean board. Discard bay leaves and stir dill into the soup. Cut or shred the cooked meat and return it to the hot broth.
Langkah 4
Serve hot. Refrigerate leftovers promptly in shallow containers rather than leaving the full crock to cool on the counter.
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