Sign In Chef

By signing up, you agree to our Terms and Privacy Policy.
Sign In with Facebook Sign In with Twitter Sign In with Google Sign In with Windows
OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.55

$1.55 per serving

242 people like this recipe

242 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:65%

Spoonacular Score: 65%

 

365 Days of Slow Cooking: for Slow Cooker Chicken and Pesto Soup might be just the main course you are searching for. One serving contains 341 calories, 16g of protein, and 21g of fat. This recipe serves 6 and costs $1.55 per serving. From preparation to the plate, this recipe takes around 45 minutes. Plenty of people made this recipe, and 242 would say it hit the spot. It will be a hit at your Autumn event. A mixture of pesto, celery, eggplant, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try 365 Days of Slow Cooking: for Slow Cooker Chicken and Orzo Soup, 365 Days of Slow Cooking: for Slow Cooker Honey Dijon Chicken and Mushrooms, and 365 Days of Slow Cooking: for Slow Cooker Chicken, Black Bean and Corn Chowder for similar recipes.

Chicken can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. One wine you could try is Buddha Kat Winery Chardonnay. It has 4 out of 5 stars and a bottle costs about 25 dollars.

Buddha Kat Winery Chardonnay

We barrel ferment our Chardonnay and age it in a mix of Oak and Stainless. Giving this light bodied wine modest oak character, a delicate floral aroma, and a warming finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  shredded carrot
shredded carrot
2 ribs
2 ribs diced celery
diced celery
28 oz
28 oz canned chicken broth
canned chicken broth
3
3  frozen skinless boneless chicken thighs
frozen skinless boneless chicken thighs
1 Tbsp
1 Tbsp dried onion
dried onion
0.5
0.5  shredded eggplant
shredded eggplant
2 tsps
2 tsps garlic
garlic
0.5 cups
0.5 cups long grain brown rice
long grain brown rice
1.5 cups
1.5 cups milk
milk
1 tsp
1 tsp dried oregano
dried oregano
0.25 cups
0.25 cups parmesan cheese
parmesan cheese
0.5 cups
0.5 cups pesto
pesto
1  shredded carrot
1
shredded carrot
2 ribs diced celery
2 ribs
diced celery
28 oz canned chicken broth
28 oz
canned chicken broth
3  frozen skinless boneless chicken thighs
3
frozen skinless boneless chicken thighs
1 Tbsp dried onion
1 Tbsp
dried onion
0.5  shredded eggplant
0.5
shredded eggplant
2 tsps garlic
2 tsps
garlic
0.5 cups long grain brown rice
0.5 cups
long grain brown rice
1.5 cups milk
1.5 cups
milk
1 tsp dried oregano
1 tsp
dried oregano
0.25 cups parmesan cheese
0.25 cups
parmesan cheese
0.5 cups pesto
0.5 cups
pesto


Instructions

Read the detailed instructions on 365 Days Of Slow Cooking

Price Breakdown

Cost per Serving: $1.55
Ingredient
1 shredded carrot
2 ribs diced celery
28 ounces canned chicken broth
3 frozen skinless boneless chicken thighs
1 Tbsp dried onion
1/2 shredded eggplant
2 teaspoons garlic
1/2 cup long grain brown rice
1 1/2 cup milk
1 teaspoon dried oregano
1/4 cup parmesan cheese
1/2 cup pesto
Price
$0.11
$0.30
$2.55
$1.73
$0.24
$0.76
$0.12
$0.30
$0.50
$0.05
$0.53
$2.13
$9.30

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
341 Calories
16g Protein
20g Total Fat
22g Carbs
9% Health Score
Limit These
Calories
341
17%

Fat
20g
32%

  Saturated Fat
5g
36%

Carbohydrates
22g
7%

  Sugar
6g
7%

Cholesterol
65mg
22%

Sodium
833mg
36%

Get Enough Of These
Protein
16g
32%

Vitamin A
2364IU
47%

Manganese
0.8mg
40%

Phosphorus
258mg
26%

Selenium
17µg
25%

Vitamin B3
4mg
23%

Vitamin B6
0.39mg
19%

Calcium
186mg
19%

Potassium
514mg
15%

Vitamin B2
0.25mg
15%

Vitamin C
12mg
15%

Magnesium
51mg
13%

Vitamin B5
1mg
12%

Vitamin B12
0.74µg
12%

Vitamin B1
0.17mg
11%

Fiber
2g
11%

Zinc
1mg
11%

Vitamin K
9µg
9%

Copper
0.17mg
9%

Iron
1mg
7%

Folate
25µg
6%

Vitamin D
0.87µg
6%

Vitamin E
0.61mg
4%

covered percent of daily need

Related Recipes