Slow Cooker Chicken and Pesto Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker soup combining chicken broth, vegetables, eggplant, brown rice, and basil pesto, finished with milk and Parmesan. Comforting and aromatic, it's ideal for hands-off weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (14 oz) cans chicken broth (or 3 cups water + bouillon)
- 1 shredded carrot
- 2 ribs of celery, finely diced
- 1 Tbsp dried onion
- 1 tsp dried oregano
- 2 tsp minced garlic
- 1/2 medium eggplant, shredded (or you can use 1/2 of a zucchini)
- 3 boneless, skinless chicken thighs (frozen is fine)
- 1/2 cup pearl barley or 1/2 cup long grain brown rice
- 1 1/2 cups milk, room temperature (cream or even half and half would be awesome)
- 1/4 cup grated Parmesan cheese
- 1/2 cup pesto
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1082mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1200mg
- Calcium
- 330mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1082MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.