Slow Cooker Chicken and Pesto Soup

June 25, 2013

303

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

1. Add broth, carrot, celery, onion. oregano, garlic and eggplant to slow cooker. Stir. Add in chicken. 2. Cover and cook on LOW for about 4-6 hours until chicken is cooked and the rice/barley is chewy...
See the full directions on my site

Nutritions

Calories
319

Sodium
1406mg
58% DV

Fat
11g
17% DV

Protein
22g
45% DV

Carbs
25g
8% DV

Fiber
4g
16% DV

Slow Cooker