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Slow-Cooker Chicken, Fennel, and White Bean Soup

Chicken, Fennel, and White Bean Soup
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Serves 6| Hands-On Time: | Total Time:

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.
By November, 2012

Nutritional Information

  • Per Serving
  • Calories 308
  • Fat 5g
  • Sat Fat 2g
  • Cholesterol 40mg
  • Sodium 748mg
  • Protein 24g
  • Carbohydrate 42g
  • Sugar 5g
  • Fiber 12g
  • Iron 3mg
  • Calcium 102mg
What does this mean? See Nutrition 101 .

Quick Tip

Crock-Pot 5.5-Quart Smart-Pot Countdown Programmable Slow Cooker
Browning ingredients before adding them to the slow cooker adds richness and flavor. For this recipe, brown the the chicken in 1 tablespoon olive oil in a large pot over medium-high heat; transfer to the slow cooker. Add the carrots and celery to the drippings in the pot and cook until softened; transfer to the slow cooker. Add the broth, fennel, onion, beans, and seasonings to the slow cooker and cook as the recipe directs.

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