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carrots long strips lemon zest dill extra-virgin olive oil kosher salt skinless low-sodium Pasta frozen peas fresh spinach freshly ground pepper Feta cheese lemon wedges
Viewed: 22 - Published at: 2 years agoIngredients
- 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)
Method
- 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.
- Per serving: Calories 609; Fat 15 g (Saturated 4 g); Cholesterol 109 mg; Sodium 967 mg; Carbohydrate 60 g; Fiber 7 g; Protein 61 g
- Photograph by Antonis Achilleos
