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