Slow Cooker
Chicken Pesto Soup
Crispy Baked Bread
Ingredients
- 1 Tbsp chicken bouillon granules
- ½ cup chopped carrots
- 2 Tbsp minced onion
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1 small zucchini, shredded
- ½ cup long-grain white rice
- 1½ lb boneless, skinless chicken breasts
- 1 cup milk
- ¼ cup grated Parmesan cheese
- ½ cup pesto
Instructions
- Combine 3½ cups water, bouillon, carrots, onion, oregano, garlic, zucchini and rice in a 5- to 7-quart slow cooker. Add chicken.
- Cover and cook on LOW 4 to 6 hours.
- Remove chicken, shred, and return to cooker. Stir in milk, Parmesan cheese and pesto.
- Cover and cook on HIGH 10 minutes.
Side Dish Ingredients
- 1 loaf French bread
Side Dish Instructions
- Preheat oven to 350°F. Slice bread, and wrap in foil.
- Bake 12 minutes. Serve with butter.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
