Slow-Cooker Chicken, Fennel, and White Bean Soup

Chicken, Fennel, and White Bean Soup
Kana Okada
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preparation
15
minutes
cooking
495
minutes
Serves 6

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

  1. 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.
  2. 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.
  3. 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.

 

Dawn Perry
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.

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