Kana Okada
Using fattier chicken thighs instead of lean breasts ensures that the meat stays moist and juicy during the long cooking time.
Get the recipe for Slow-Cooker Chicken, Fennel, and White Bean Soup.
Get the recipe for Slow-Cooker Chicken, Fennel, and White Bean Soup.
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Serves 6
preparation
15
minutes
cooking
495
minutes
Ingredients
4
boneless, skinless chicken thighs (about 1 3/4 pounds total)
8
cups
low-sodium chicken broth
4
carrots, chopped
2
stalks celery, chopped
1
large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
1
large onion, chopped
1
cup
dried white beans (such as cannellini or navy)
2
dried bay leaves
kosher salt and black pepper
1/2
cup
ditalini, orzo, or another small pasta
country bread, for serving
Directions
- In a 4- to 6-quart slow cooker, combine the chicken, broth, carrots, celery, fennel, onion, beans, bay leaves, 1½ teaspoons salt, and ½ teaspoon pepper. Cover and cook until the beans and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours.
- Twenty minutes before serving, transfer the chicken to a medium bowl; discard the bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta, cover, and cook until tender, 15 to 18 minutes.
- Meanwhile, using 2 forks, shred the chicken. When the pasta is cooked, stir the chicken into the soup. Sprinkle with the fennel fronds and serve with the bread.
November 2012
Nutritional Information
- Per Serving
- Calories 308
- Fat 5 g
- Sat Fat 2 g
- Cholesterol 40 mg
- Sodium 748 mg
- Protein 24 g
- Carbohydrate 42 g
- Sugar 5 g
- Fiber 12 g
- Iron 3 mg
- Calcium 102 mg
What does this mean? See
Nutrition 101.