For this chicken soup you will need a slow cooker.
The secret ingredient to this light soup is curry powder. is he gives the taste depth and makes the color of the dish golden yellow. And also do not spare the cheese!
Nutrition value of one serving: (total 
Calories 146, total fat 2 g., saturated fats g., proteins 21 g., carbohydrates 10 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 8 hours 15 minutes. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 chicken breasts with skin and bones trimmed with fat (about 680 gr.)
- 1 tbsp. frozen peas
- 4 tbsp. chicken broth
- 3 medium carrots, thinly sliced
- 3 medium parsnips, sliced in half rings
- 2 stalks of celery, peeled and finely chopped
- 1 medium onion, chopped
- 1 strip of Parmesan cheese, 30 cm long
- 1 tsp curry powder
- 1 small sprig of fresh dill, chopped
- Grated Parmesan and Lemon, for serving
Recipes with similar ingredients: chicken breasts, peas, parsnips root, celery, carrots, parmesan, dill, curry
Recipe preparation:
- In a multicooker with a volume of 5 liters. put chicken breasts, chicken broth, 2 tbsp. water, carrots, parsnips, celery, onions, stripes Parmesan, curry powder, 1 tsp. salt and a little ground black pepper. Simmer for 8 hours.
- Remove chicken breasts from the soup. Cool them and separate the meat from bones, add meat to the soup. Add peas and dill to the soup, salt and pepper. Serve in Parmesan Cheese Soup Plates and lemon juice. Next time, cook this simple curry soup with lentils instead of peas.
