Recipes and Cooking Primavera Chicken Vegetable Soup 4.4 (5) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 15 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 whole chicken legs (drumstick and thigh) (1 1/4 pounds total), skinned 1 32 ounce carton chicken broth 1 cup coarsely chopped carrots (2 medium) ½ cup sliced celery (1 stalk) ½ cup dry white wine or chicken broth ½ teaspoon dried thyme, crushed ½ teaspoon ground sage ¼ teaspoon dried rosemary, crushed ¼ teaspoon ground black pepper 3 cloves garlic, minced 1 cup asparagus spears cut into 1-inch pieces (8 ounces) ½ cup frozen peas ¼ cup sliced green onions (2) Coarsely snipped fresh Italian (flat-leaf) parsley (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 250 Calories 6g Fat 11g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 250 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 113mg 38% Sodium 1105mg 48% Total Carbohydrate 11g 4% Total Sugars 4g Protein 33g Vitamin C 13mg 65% Calcium 80.8mg 6% Iron 4mg 22% Potassium 728mg 15% Folate, total 72.6mcg Vitamin B-12 1mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.