Slow Cooker Chicken and Vegetable Soup

• 3 bone-in, skin-on chicken breasts, skinned and excess fat trimmed (about 1 1/2 pounds)
• 4 cups low-sodium chicken broth
• 3 medium carrots, sliced into 1/4-inch-thick rounds
• 3 medium parsnips, sliced into 1/4-inch-thick half-moons
• 2 stalks celery, peeled and finely sliced
• 1 medium onion, chopped
• 1 2 -inch piece Parmesan rind
• 1 teaspoon yellow curry powder
• Kosher salt and freshly ground black pepper
• 1 cup frozen peas
• 1/2 cup loosely packed fresh dill fronds, chopped (about 1 small bunch)
• Grated Parmesan and lemon, for serving

1. Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker.
2. Cook on low for 8 hours.
3. Remove the chicken breasts.
4. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill.
5. Season with salt and pepper.
6. Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.

chicken breasts, lowsodium, carrots, parsnips, stalks celery, onion, parmesan rind, curry powder, kosher salt, frozen peas, dill, parmesan and

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-chicken-and-vegetable-soup.html (may not work)