Nutritional information does not include the following ingredients: Chicken Pieces (skin removed), Small Broccoli, Parsley (roughly chopped), Brown Onions, Frozen Peas
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Slow Cooker Chicken and Vegetable Soup will fill your tummy and warm you up to your very core during the cold months.
I love having this Slow Cooker Chicken and Vegetable Soup during rainy days or during the cold winter months. There’s nothing like a warm and delicious soup to keep the family cosy! It’s always pleasing to the tastebuds. It is flavourful, healthy and loaded with veggies!
Method
Place all of the ingredients except for the Parmesan Cheese, the frozen peas and the Parsley into the Slow Cooker. Cook on LOW for 4 hours.
When you reach the 3 hour mark, add the chopped broccoli. Note that broccoli can give off a strong odour so make sure to boil it beforehand to lessen the strong smell.
Remove the chicken pieces from the slow cooker and gently shred the meat (you can opt to discard the bones).
Add the chicken meat back to the soup along with the peas.
Once the hour is up, serve in bowls. Add the grated Parmesan Cheese and Parsley.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
