Rating: 3 stars
164 Ratings
  • 5 star values: 28
  • 4 star values: 36
  • 3 star values: 51
  • 2 star values: 37
  • 1 star values: 12
Dawn Perry

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Credit: Kana Okada

Recipe Summary

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

308 calories; fat 5g; saturated fat 2g; cholesterol 40mg; sodium 748mg; protein 24g; carbohydrates 42g; sugars 5g; fiber 12g; iron 3mg; calcium 102mg.
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