Slow-Cooker Chicken, Fennel, and White Bean Soup

chicken-fennel-white-bean-soup
Photo by Kana Okada
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 308 calories
    • 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
  • November 2012

Ingredients

  1. Check 4 boneless, skinless chicken thighs (about 1 3/4 pounds total)
  2. Check 8cups low-sodium chicken broth
  3. Check 4 carrots, chopped
  4. Check 2 stalks celery, chopped
  5. Check 1 large fennel bulb, chopped, plus 2 tablespoons chopped fennel fronds
  6. Check 1 large onion, chopped
  7. Check 1cup dried white beans (such as cannellini or navy)
  8. Check 2 dried bay leaves
  9. Check kosher salt and black pepper
  10. Check 1/2cup ditalini, orzo, or another small pasta
  11. Check 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.