Chicken soup recipes transform into springy supper material with the addition of seasonal vegetable soup staples like peas, green onions, and asparagus. Serve this slow cooker chicken primavera soup with a basket of rolls to soak up every drop of the savory broth.
Slow Cook:7 hrs to 8 hrs (low) or 3 1/2 to 4 hours (high) + 30 minutes (high)
Primavera Chicken Vegetable Soup
Place chicken in a 3 1/2- or 4-quart slow cooker. Add broth, carrots, celery, wine, thyme, sage, rosemary, pepper, and garlic.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Using tongs, transfer chicken to a platter. If using low-heat setting, turn to high-heat setting. Stir in asparagus, peas, and green onions.
When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker. Cover and cook for 30 minutes more or until heated through. If desired, sprinkle each serving with parsley.