Chicken Curry Soup in a Slow Cooker

Ingredients:

• 3 chicken breasts, skin and bones, fat trimmed (about 680 g)
• 1 cup frozen peas
• 4 cups chicken broth
• 3 medium carrots, thinly sliced
• 3 medium parsnips, cut into half rings
• 2 stalks celery, peeled and finely chopped
• 1 medium onion, chopped
• 1 strip Parmesan cheese, 30 cm long
• 1 tsp curry powder
• 1 small sprig of fresh dill, chopped
• Grated Parmesan and lemon, for serving

Preparation:

1. In a 5-quart slow cooker, combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onion, a strip of Parmesan cheese, curry powder, 1 teaspoon of salt, and a pinch of ground black pepper. Simmer for 8 hours.
2. Remove the chicken breasts from the soup. Let them cool and separate the meat from the bones. Add the meat to the soup. Add the peas and dill, season with salt and pepper.
   
   Serve in soup bowls with Parmesan cheese and lemon juice.
   
   And next time, prepare this simple one curry lentil soup instead of peas.