Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, diced
- 1 pound lean ground chicken
- 4 large cloves garlic, chopped
- 3 large carrots, peeled and cut into ½-inch cubes (1 ¾ cups)
- 3 celery stalks, halved lengthwise and sliced ½-inch thick (1 cup)
- 8 cups low-sodium chicken broth or bone broth
- 1 lemon, zested and juiced
- 1 ½ teaspoons ground coriander
- 3 tablespoons fresh dill, chopped, additional dill for garnish
- 8 oz. rotini pasta (used banza gluten free rotini)
- kosher salt
- freshly ground black pepper
Instructions
- In a medium-sized pot, sauté the onions and ground chicken in olive oil until the chicken is fully cooked and the onions are translucent and slightly browned.
- Add the chopped garlic cloves and sauté for another minute until fragrant.
- Transfer the sautéed mixture to the slow cooker and add all remaining ingredients except the pasta, stirring gently.
- Cook on high for 3-4 hours or low for 6-8 hours, until the vegetables are tender.
- About 10 minutes prior to serving, prepare the rotini pasta according to the package instructions.
- Mix the cooked pasta into the soup before serving.
- Garnish with extra dill if desired and enjoy your bowl of soup!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a heartier soup, feel free to add additional vegetables like peas or green beans.
If using regular pasta, adjust cooking time according to package instructions to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg